Sautéed Spinach and Tomatoes USDA Recipe for Adults in CACFP

Age Group: Adult
Serving Size: 25-50
Sautéed Spinach and Tomatoes contains 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, and Sautéed Spinach and Tomatoes. Check out the USDA version of all these recipes!
CACFP Adult Portion Crediting Information
⅓ cup (No. 12 scoop) provides ¼ cup vegetable.
2.34 from 3 votes

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  • Heat margarine over medium heat in a large stock pot.
  • Add onions, bell peppers, garlic, tomato paste, diced tomatoes, ginger. Sauté uncovered for 2 minutes over medium heat. Stir frequently.
  • Add spinach in batches (1 lb per batch). Stir for 30 seconds after adding each batch. (Over cooking spinach will significantly reduce yield).
  • After last batch, cook for 30 seconds, stirring briskly and remove from heat immediately.
  • Add salt and red pepper flakes. Stir well.
  • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
  • Transfer to a steam table pan (12" x 20" x 2½") lightly coated with pan release spray.
    For 25 servings, use 1 pan.
    For 50 servings, use 2 pans.
  • Critical Control Point: Hold for hot service at 140 °F or higher.
  • Serve ¾ cup (portion with 6 oz spoodle).


Nutrition Facts
Sautéed Spinach and Tomatoes USDA Recipe for Adults in CACFP
Amount Per Serving 0 ¾ cup (6 oz spoodle)
Calories 39 Calories from Fat 9
% Daily Value*
Total Fat 1g2%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 199mg9%
Potassium 396mg11%
Total Carbohydrate 6g2%
Dietary Fiber 2g8%
Total Sugars 2g2%
Protein 2g4%
Vitamin C 27mg33%
Vitamin D 7IU47%
Calcium 89mg9%
Iron 3mg17%
Vitamin A 328mcg
*Marketing Guide
25 Servings:
Fresh spinach: 3 lb 15 oz
Fresh onions: 11 oz
Fresh green bell pepper: 11 oz
50 Servings:
Fresh spinach: 7 lb 14 oz
Fresh onions: 1 lb 6 oz
Fresh green bell pepper: 1 lb 6 oz


*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.
Yield / Volume
25 Servings:
About 5 lb 5 oz
About 3 qt/1 steam table pan
(12" x 20" x 2½")
50 Servings:
About 10 lb 10 oz
About 1 gal 2 qt/2 steam table pans
(12" x 20" x 2½")