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Nutrition Facts
Serving Size 1 (1054g) Recipe makes 2 servings
Calories 998
Calories from Fat 387		(38%)
Amount Per Serving		%DV
	Total Fat 43.0g	66%
	Saturated Fat 10.7g	53%
	Monounsaturated Fat 18.6g
	Polyunsaturated Fat 9.8g
	Trans Fat 0.0g
Cholesterol 290mg		96%
Sodium 1060mg		44%
Potassium 2673mg		76%
Total Carbohydrate 60.7g		20%
	Dietary Fiber 14.2g	56%
	Sugars 7.1g
Protein 93.5g		187%
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Turkey and Collard Greens

Recipe #287260 | 2 hours | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: K & W & c
Feb 20, 2008

Since my bf was out of town, I was cooking for one and interested in trying healthy new recipes. I decided to try a blood type diet recipe, I am a type AB+ Blood type and after a little research I discovered a recipe on a blood type diet forum that I wanted to try. When cooking for myself, I seem have trouble just following the recipe, so I made a few changes. This is a one pan meal for two persons, pretty healthy, delicious and smells wonderful. This recipe made enough food for two meals and cost me around $6 to make.

SERVES 2 , 2 servings (change servings and units)

Ingredients

2 tablespoons olive oil (used half butter half oil)
1 garlic clove (minced)
1 medium onion (chopped course)
1 1/2 cups fresh white mushrooms (quartered and optional)
1 bunch collard greens (5-7 large leaves, stems mostly removed, chopped)
1 turkey leg, large (frozen or fresh)
1 cup broth (I used miso)
seasoning (any poultry seasoning, turmeric, garlic powder, lemon pepper, salt, etc)
2 russet potatoes (cut into bit sized piece)
2 tablespoons Italian salad dressing

Directions

1
Saute onion, garlic until softened in a large pan, then add mushrooms (that has a lid and can be placed in the oven) while oven heats to 350°F.
2
Place collard greens on top.
3
Place the turkey leg on top and drizzle a little oil on top).
4
Season the turkey leg.
5
Bake covered for 30 minutes.
6
Cut and place the potatoes in a bowl and drizzle dressing and stir to coat.
7
Place on each side of the turkey leg, cover and return to the oven.
8
Bake for one hour, then remove the lid and bake uncovered the remaining 30 minutes.