Turkey and Collard Greens

K & c's Note:

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.

• Total Time: 2 hrs
• Prep Time: 0 mins
• Cook Time: 2 hrs

Ingredients:

Serves: 2

Yield: 2.0

• 2 tablespoons olive oil (used half butter half oil)
• 1 garlic clove (minced)
• 1 medium onion (chopped course)
• 1 ½ 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.