Reprinted from The Blood Type Diet Website (

Baked Collards
5 votes


Cooking collards can be a challenge but this is a easy and great way to fix a nutritional vegetable dish that is delicious for all blood types.

Best Used By Blood Types:
  • Type A (3 beneficials)
  • Type AB (3 beneficials)
  • Type B (2 beneficials)
  • Type O (3 beneficials)
  • Side Dish
  • 1 16oz bag of frozen chopped collards
  • 1 large turkey leg (can even be frozen)
  • 1 cup of water or broth
  • 1/4 cup of chopped onion
  • Garlic seasoning salt
  • Olive oil- apprx 1/4 cup - use best judgement
  • Optional - cut a rutabaga like you would a potatoe and add to dish.
How to make it:
  1. Put water or broth in dish
  2. add frozen collards, onion, seasoning, and rutabaga if desired.
  3. Put turkey on top and garnish with olive oil and any additional seasonings.
  4. Put lid on glass dish or cover with aluminum foil.
  5. Bake on 350 for 2 hours. Wa La

BTD Core Ingredients Analysis:

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Onion (Red/Spanish/Yellow/Whit...1 ,2 B B N N N B B B
Olive Oil1 ,2 B B B B B B B B
Collard Greens2 B B B B B B B B
Turkey2 N B B B N N N N
[1] This recipe uses ingredients rich in lignans.
[2] This recipe uses ingredients which may help limit bacterial overgrowth.

  • This recipe is low in common allergens.
  • This recipe is gluten free.
  • This recipe uses ecologically friendly ingredients.

    If an ingredient is an avoid for your blood type, then try using a BTD compliant variant/substitute or leaving the item out of the recipe.

    Please Note:
    When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has been recently greatly enhanced. Also, the food lists changed somewhat a couple of years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended. Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of the all the new features and food lists. Please be patient with us until the process has been completed.

    Revision History:
    • Revised Sep 30, 2007 at 03:12 PM By: Rodney