Collard Wraps with Sunflower Seed Pâté


  • 1 c. raw sunflower seeds, soaked in filtered water for 6-8 hours

  • ½ c. diced celery

  • 2 Tbs. minced shallot or onion

  • 1 Tbs. freshly squeezed lemon juice

  • ¼ tsp. dried thyme (or 1 tsp. fresh thyme)

  • ⅛ tsp. salt (or to taste)

  • freshly ground black pepper, to taste

  • 4-6 collard leaves, rinsed, stems trimmed to base of leaf

  • optional fillings: grated or thinly sliced carrot, diced or thinly sliced cucumber, sliced tomatoes, chopped fresh basil



Using a fine mesh strainer, drain the sunflower seeds and rinse.  Add the sunflower seeds to a food processor, along with the celery, shallot, lemon juice, thyme, salt, and pepper.  Process until smooth.

Bring a large pot of water to boil.*  Slice the collard stems horizontally (parallel to leaf) so that the stem becomes level with the leaf.  Add the collard greens to the boiling water and cook for about a minute.  Carefully remove leaves with tongs and rinse with cold water.

Place a collard leaf on a work surface, stem end pointing toward you, and add about 3 Tbs. of the pâté to the lower third of the leaf.  Top with fillings of choice.  Fold the sides over the filling, then fold the bottom up over the filling and roll the leaf away from you, creating a collard wrap.  Repeat with remaining leaves.  Refrigerate until serving.

*Note: Alternatively, you could skip the boiling step and keep the collard leaves raw.  Raw leaves will be a little more difficult to work with when making the wraps.


Recipe adapted from: