1 bunch (large) collard greens
2 cups raw sunflower seeds, soaked for 6to8 hours
1 cup chopped celery
1/4 cup finely diced shallots
2 to 3 Tblsp freshly squeezed lemon juice
1 tsp dried thyme
1/2 tsp freshly grnd black pepper
1/2 to 1 tsp Herbamare or sea salt
Cut the stems off of the bottom of each collard green. Bring a large pot of water to a boil.
While the water is coming to a boil, drain and rinse the sunflower seeds in a fine mesh strainer. Place all pate ingredients into a food processor fitted with the ‘s’ blade and pulse until desired consistency. I like mine processed until the pate is fairly smooth. Set aside.
To blanch the collard greens, dunk each one in the boiling pot of water for approximately 60 seconds. Gently remove with tongs and set on a plate to cool. Continue to do this until all of the greens are blanched.
To assemble the wrap, place a green onto a large plate or cutting board. Place a few scoops of the filling on the bottom (stem-end) of the green. Add the other filling ingredients on top. Fold the long ends in slightly (about an inch on each side) and then tightly roll, Refrigerate right away or cut in half and serve.