Sauteed Spinach and Tomatoes - USDA Recipe for CACFP

Sauteed Spinach and Tomatoes - USDA Recipe for CACFP
Rating: 
Makes: 25 or 50 Servings

Description

Sautéed Spinach and Tomatoes – Fresh spinach cooked with onions, red bell peppers, herbs and ginger. This dish is part of a satisfying African meal made up of Jollof Rice, Kati Kati Chicken, Sauteed Spinach and Tomatoes. Check out the USDA version of all these recipes!

Margarine, trans fat-free
3 Tbsp
3 oz
1/4 cup 2 Tbsp

1. Heat margarine over medium heat in a large stock pot.

*Fresh onions, diced
8 oz
1 1/2 cups 1 Tbsp
1 lb
3 cups 2 Tbsp

2. Add onions, bell peppers, garlic, ginger, and red pepper flakes. Saute uncovered for 3 minutes over medium heat until tender and translucent. Stir frequently.

*Fresh red bell peppers, diced
8 oz
1 1/2 cups
1 lb
3 cups
Garlic, minced
2 Tbsp
3 oz
1/4 cup
Fresh ginger, chopped
2 Tbsp
2 oz
1/4 cup
OR
Ground ginger (only if fresh is unavailable)
2 tsp
1 Tbsp 1 tsp
Red Pepper Flakes
1 tsp
2 tsp
*Fresh spinach, leaves
3 lb
1 gal 3 1/8 cups
6 lb
2 gal 1 qt 2 1/4 cups

3. Add spinach in batches (1 lb per batch). Add additional batch once current batch begins to wilt.

Canned no-salt-added tomato paste
8 oz
3/4 cup 1 Tbsp 2 1/2 tsp
1 lb
1 1/2 cups 3 Tbsp 2 tsp (approx. 1/8 No. 10 can)

4. Add tomato paste before adding the last batch of spinach. Add salt. Stir well. Heat uncovered for an additional 5 minutes or more until spinach reduces.

Salt
1 1/2 tsp
1 Tbsp

5. Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.

6. Transfer to a steam table pan (12" x 20" x 2 1/2") lightly coated with pan release spray. For 25 servings, use 1 pan. For 50 servings, use 2 pans.

7. Critical Control Point: Hold for hot service at 140 °F or higher.

8. Portion with No. 16 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: 1/3 cup (No. 16 scoop) provides 1/8 cup dark green vegetable, 1/8 cup red/orange vegetable, and 1/8 cup other.

CACFP Crediting Information: 1/3 cup (No. 16 scoop) provides 3/8 cup vegetable.  

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