Reprinted from The Blood Type Diet Website (

Roast Beef and Collard Greens


Casserole roasted beef with collard greens

  • 2 pound piece of roasting beef (ex. rump roast)
  • large bunch of washed collard greens
  • sprinkle of fresh or dried garlic
  • 3 Tablespoons wheat-free tamari (or soy sauce)
  • 3 Tablespoons olive oil
  • 1 lemon
  • 1 sweet potato, peeled
How to make it:
  1. In a small bowl mix the tamari, garlic, olive oil and juice from 1/2 a lemon.
  2. Pour over meat, turning to coat well.
  3. Slice lemon shell coarsely and drop in too.
  4. Pop in refrigerator for an hour or two before cooking, if you can.
  5. Heat oven to 200C (400F).
  6. Place chopped collards in bottom of large heavy casserole or cast iron pot with tight lid.
  7. Place beef on top, pour over marinade so it drizzles on collards too, and the lemon bits.
  8. Place large pieces of sweet potato around edges of pot so they will sit above the baking juices.
  9. Cover with tight lid.
  10. If you have room in the oven, also do a little pan with other vegetables for your type, pumpkin, carrot, parsnip, onion, etc., and spices, but they should only need about an hour.
  11. The tamari will make meat appear a lot browner, so check with meat thermometer or poke with skewer to see if juices clear or still red.
  12. I cook for about 2 hours, but turn it down 20 degrees for last third of time.
  13. Let roast sit 10 minutes on platter before carving,should be really soft, and drain collards well prior eating or can be too fatty otherwise.
  14. Squeeze juice from other lemon half over beef and greens after serving.
  15. Use the rind in your washup water.