Winter Greens - USDA Recipe for Schools

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

Description

Winter Greens – Kale and collard greens combined with garlic and onions and cooked in a vegetable based broth.

 

Canola oil
1/2 cup
1 cup

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

*Fresh onions, diced
1 lb 10 oz
1 qt 1 cup 1 Tbsp 1 tsp
3 lb 4 oz
2 qt 2 cups 2 Tbsp 2 tsp

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

Sugar
8 oz
1 cup
1 lb
2 cups

3. Add sugar. Cook uncovered for 2-3 minutes, stirring constantly. Onions will begin to caramelize.

Garlic, minced
6 oz
1/2 cup
12 oz
1 cup

4. Add garlic and pepper flakes.

Red Pepper Flakes
2 tsp
1 Tbsp 1 tsp
*Fresh kale, chopped (stems removed)
8 lb 8 oz
8 gal 2 qt
17 lb
17 gal

5. Reduce heat to medium. Add kale and vegetable base. Cook uncovered for 2-3 minutes.

Vegetable base
1/4 cup 2 Tbsp
3/4 cup
Water
1 gal 2 qt
3 gal

6. Add water. Stir well.

(Optional) *Fresh jalapenos
4 each
8 each

7. Add 2 jalapenos (optional).

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

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

10. Pour 1 gal (about 6 lb 14 oz) kale into a steam table pan (12” x 20” x 2 ½”). 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. 8 scoop (1/2 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 1 cup dark green vegetable.     
                                                                                                                                                                                                                                  
CACFP Crediting Information:  One portion provides 1 cup vegetable.
 
*Please note that this recipe contains differing crediting and serving size amounts. This is due to the shrinkage of the kale after it has been cooked.  
 
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