These are such a delicious surprise. Just wait till you taste them. They are so easy to make and get better even after a day or so in the fridge. You can make them up ahead of time and have them as a great snack, or make a meal out of them. Totally healthy and full of nutrients. Also a great way to use some of our most common basket ingredients. I love it because it's got an Indian feel, but uses the simpllist and most easily available vegetables as a base. Collard leaves are great for this dish because they are dark leafy greens packed with nutrients and fiber and are sturdy enough to make a burrito.
| Prep Time | 45 minutes |
| Servings |
wraps
|
Ingredients
- 1 cup walnuts
- 1 cup carrots roughly chopped
- 1 cup celery chopped
- 4 oil soaked sun dried tomatoes
- 1/4 tsp kosher seasalt
- 1/4 tsp ground cumin
- 1/4 tsp good curry powder
- 1/4 tsp good olive oil
- 1 bunch collard greens
Ingredients
|
|
Instructions
- You can use the collard green leaves raw, or blanch them for a quick minute. Wash and cut out the stems of the leaves. Place the green side down
- Place all the other ingredients in a high powered blender or food processor is best and process until it forms a chunky pate consistency. Regular blender is not recommended as it will not process correctly and might overheat.
- Spread the pate inside the collard leaf and roll into a small wrap.
Recipe Notes
This is such an easy recipe and you can use the pate for so many things...top a salad or with crackers.
Share this Recipe