Collard Greens - USDA Recipe for Schools

Collard Greens - USDA Recipe for Schools
Rating: 
Makes: 50 or 100 Servings

Description

Collard Greens – A delicious combination of collard greens, green peppers and caramelized onions.

 

Canola oil
1/4 cup 2 Tbsp
3/4 cup

1. Heat oil in a large stock pot uncovered over high heat.

*Fresh onions, diced
3 lb 12 oz
2 qt 2 2/3 cups
7 lb 8 oz
1 gal 1 qt 1 1/3 cups

2. Add onions. Cook for about 5 minutes, stirring constantly.

Sugar
6 oz
2/3 cup 1 Tbsp 1 tsp
12 oz
1 1/3 cups 2 Tbsp 2 tsp

3. Add sugar and bell peppers. Cook for another 2-3 minutes, stirring constantly. Onions will begin to caramelize.

*Fresh green bell peppers, sliced
10 oz
1 3/4 cups 2 Tbsp
1 lb 4 oz
3 3/4 cups
Garlic, minced
2 Tbsp
3 oz
1/4 cup

4. Add garlic and pepper flakes.

Red Pepper Flakes
1 Tbsp 1 tsp
2 Tbsp 2 tsp
*Fresh collard greens, chopped (stems removed)
8 lb
6 gal 1 qt 1 1/2 cups
16 lb
12 gal 2 qt 3 cups

5. Reduce heat to medium. Add collard greens and vegetable base. Saute uncovered for 2-3 minutes.

Vegetable base powder
3 Tbsp
3 oz
1/4 cup 2 Tbsp
Water
1 gal
2 gal

6. Add water. Stir well.

(Optional) Jalapenos
4 each
8 each

7. (Optional) Add 2 jalapenos.

8. Bring to a boil, and turn down to a simmer. Cook for 30-45 minutes or until greens are tender.

9. Critical Control Point: Heat to 135 °F or higher.

10. Pour 3 qt (about 5 lb 1 oz) collard greens into a steam table pan (12" x 20" x 2 1/2"). For 50 servings, use 2 pans. For 100 servings, use 4 pans.

11. Critical Control Point: Hold for hot service at 135 °F or higher.

12. Remove jalapenos before serving.

13. Portion with No. 12 scoop (1/3 cup).

Serving

See Notes

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.

Cooking Process #2: Same Day Service

Serving

NSLP/SBP Crediting Information: One portion provides 3/8 cup dark green vegetable, 1/8 cup other vegetable, and 1/8 cup additional vegetable.

CACFP Crediting Information: One portion provides 5/8 cup vegetable.

*Please note that this recipe contains differing crediting and serving size amounts. This is due to the water cooking away from the onions and bell peppers after the collard greens have been prepared.

 

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