Sunflower Seed Pate in Collard Wrap

Ingredients

• 0.67 cups raw sunflower seeds
• water to cover
• 1 large celery rib
• 0.25 cups extra-virgin olive oil
• 1 large lemon , zested and juiced
• 2 teaspoons dried thyme
• 1 large clove garlic , peeled
• 0.5 teaspoons ground black pepper
• 0.25 teaspoons sea salt
• 1 collard green leaf , rib removed, or more to taste

Instructions

1. 1

   Place sunflower seeds in a bowl and add enough water to cover; soak for 8 hours. Drain.

2. 2

   Blend sunflower seeds, celery, olive oil, lemon zest, lemon juice, thyme, garlic, black pepper, and sea salt in a food processor or blender until pate is smooth. Spread pate onto collard green leaf.