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Sunflower Seed Pate in Collard Wrap

Sunflower Seed Pate in Collard Wrap

Misty Shively-Young

"A favorite of mine that was found during a healthy diet regime. Top with carrot, avocado, cucumber, sprouts, red pepper, etc., if desired."
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8 h 10 m servings 563 cals
Serving size has been adjusted!
Original recipe yields 2 servings


  • Calories:
  • 563 kcal
  • 28%
  • Fat:
  • 53.1 g
  • 82%
  • Carbs:
  • 19.6g
  • 6%
  • Protein:
  • 11.7 g
  • 23%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 260 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

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

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Great recipe! Perfectly ideal to use as a spread for sandwiches or just on crackers of your choice. I made a few minor changes to suit my personal taste; reduce dried thyme down to 1 tsp. and li...

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