Winter Greens USDA Recipe for Adults in CACFP

Age Group: Adult
Serving Size: 25-50
Although harvested in the winter, greens are great any time of the year! Winter Greens are fresh kale, cooked with onions, garlic and red pepper flakes.
CACFP Adult Portion Crediting Information
½ cup (4 oz spoodle) provides ½ cup vegetable (½ cup dark green vegetable).
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Ingredients
 

25 Servings

    Weight

    • - - Canola oil OR Sesame oil
    • 4 lb *Fresh kale, chopped (stems removed)
    • - - Dehydrated onions
    • - - Sugar
    • 3 oz Garlic, minced
    • - - Red pepper flakes
    • - - Vegetable base, low sodium
    • - - Fresh jalapeños, seeded, diced (optional)
    • - - Water

    Measure

    • ⅛ cup Canola oil OR Sesame oil
    • 4 gal *Fresh kale, chopped (stems removed)
    • ⅓ cup Dehydrated onions
    • 2 Tbsp Sugar
    • ⅓ cup Garlic, minced
    • 1 tsp Red pepper flakes
    • ⅓ cup Vegetable base, low sodium
    • 2 each Fresh jalapeños, seeded, diced (optional)
    • 1 cup Water

    50 Servings

      Weight

      • - - Canola oil OR Sesame oil
      • 8 lb *Fresh kale, chopped (stems removed)
      • 3 oz Dehydrated onions
      • - - Sugar
      • 6 oz Garlic, minced
      • - - Red pepper flakes
      • - - Vegetable base, low sodium
      • - - Fresh jalapeños, seeded, diced (optional)
      • - - Water

      Measure

      • ¼ cup Canola oil OR Sesame oil
      • 8 gal *Fresh kale, chopped (stems removed)
      • ⅔ cup Dehydrated onions
      • ¼ cup Sugar
      • ⅔ cup Garlic, minced
      • 2 tsp Red pepper flakes
      • ⅔ cup Vegetable base, low sodium
      • 4 each Fresh jalapeños, seeded, diced (optional)
      • 2 cups Water

      Quantity
       

      25 Servings

        Weight

        • - - Canola oil OR Sesame oil
        • 4 lb *Fresh kale, chopped (stems removed)
        • - - Dehydrated onions
        • - - Sugar
        • 3 oz Garlic, minced
        • - - Red pepper flakes
        • - - Vegetable base, low sodium
        • - - Fresh jalapeños, seeded, diced (optional)
        • - - Water

        Measure

        • ⅛ cup Canola oil OR Sesame oil
        • 4 gal *Fresh kale, chopped (stems removed)
        • ⅓ cup Dehydrated onions
        • 2 Tbsp Sugar
        • ⅓ cup Garlic, minced
        • 1 tsp Red pepper flakes
        • ⅓ cup Vegetable base, low sodium
        • 2 each Fresh jalapeños, seeded, diced (optional)
        • 1 cup Water

        50 Servings

          Weight

          • - - Canola oil OR Sesame oil
          • 8 lb *Fresh kale, chopped (stems removed)
          • 3 oz Dehydrated onions
          • - - Sugar
          • 6 oz Garlic, minced
          • - - Red pepper flakes
          • - - Vegetable base, low sodium
          • - - Fresh jalapeños, seeded, diced (optional)
          • - - Water

          Measure

          • ¼ cup Canola oil OR Sesame oil
          • 8 gal *Fresh kale, chopped (stems removed)
          • ⅔ cup Dehydrated onions
          • ¼ cup Sugar
          • ⅔ cup Garlic, minced
          • 2 tsp Red pepper flakes
          • ⅔ cup Vegetable base, low sodium
          • 4 each Fresh jalapeños, seeded, diced (optional)
          • 2 cups Water

          Ingredients
           

          25 Servings

            Weight

            • - - Canola oil OR Sesame oil
            • 4 lb *Fresh kale, chopped (stems removed)
            • - - Dehydrated onions
            • - - Sugar
            • 3 oz Garlic, minced
            • - - Red pepper flakes
            • - - Vegetable base, low sodium
            • - - Fresh jalapeños, seeded, diced (optional)
            • - - Water

            Measure

            • ⅛ cup Canola oil OR Sesame oil
            • 4 gal *Fresh kale, chopped (stems removed)
            • ⅓ cup Dehydrated onions
            • 2 Tbsp Sugar
            • ⅓ cup Garlic, minced
            • 1 tsp Red pepper flakes
            • ⅓ cup Vegetable base, low sodium
            • 2 each Fresh jalapeños, seeded, diced (optional)
            • 1 cup Water

            50 Servings

              Weight

              • - - Canola oil OR Sesame oil
              • 8 lb *Fresh kale, chopped (stems removed)
              • 3 oz Dehydrated onions
              • - - Sugar
              • 6 oz Garlic, minced
              • - - Red pepper flakes
              • - - Vegetable base, low sodium
              • - - Fresh jalapeños, seeded, diced (optional)
              • - - Water

              Measure

              • ¼ cup Canola oil OR Sesame oil
              • 8 gal *Fresh kale, chopped (stems removed)
              • ⅔ cup Dehydrated onions
              • ¼ cup Sugar
              • ⅔ cup Garlic, minced
              • 2 tsp Red pepper flakes
              • ⅔ cup Vegetable base, low sodium
              • 4 each Fresh jalapeños, seeded, diced (optional)
              • 2 cups Water

              Quantity
               

              25 Servings

                Weight

                • - - Canola oil OR Sesame oil
                • 4 lb *Fresh kale, chopped (stems removed)
                • - - Dehydrated onions
                • - - Sugar
                • 3 oz Garlic, minced
                • - - Red pepper flakes
                • - - Vegetable base, low sodium
                • - - Fresh jalapeños, seeded, diced (optional)
                • - - Water

                Measure

                • ⅛ cup Canola oil OR Sesame oil
                • 4 gal *Fresh kale, chopped (stems removed)
                • ⅓ cup Dehydrated onions
                • 2 Tbsp Sugar
                • ⅓ cup Garlic, minced
                • 1 tsp Red pepper flakes
                • ⅓ cup Vegetable base, low sodium
                • 2 each Fresh jalapeños, seeded, diced (optional)
                • 1 cup Water

                50 Servings

                  Weight

                  • - - Canola oil OR Sesame oil
                  • 8 lb *Fresh kale, chopped (stems removed)
                  • 3 oz Dehydrated onions
                  • - - Sugar
                  • 6 oz Garlic, minced
                  • - - Red pepper flakes
                  • - - Vegetable base, low sodium
                  • - - Fresh jalapeños, seeded, diced (optional)
                  • - - Water

                  Measure

                  • ¼ cup Canola oil OR Sesame oil
                  • 8 gal *Fresh kale, chopped (stems removed)
                  • ⅔ cup Dehydrated onions
                  • ¼ cup Sugar
                  • ⅔ cup Garlic, minced
                  • 2 tsp Red pepper flakes
                  • ⅔ cup Vegetable base, low sodium
                  • 4 each Fresh jalapeños, seeded, diced (optional)
                  • 2 cups Water
                  *See Marketing Guide

                  Ingredients
                   

                  25 Servings

                    Weight

                    • - - Canola oil OR Sesame oil
                    • 4 lb *Fresh kale, chopped (stems removed)
                    • - - Dehydrated onions
                    • - - Sugar
                    • 3 oz Garlic, minced
                    • - - Red pepper flakes
                    • - - Vegetable base, low sodium
                    • - - Fresh jalapeños, seeded, diced (optional)
                    • - - Water

                    Measure

                    • ⅛ cup Canola oil OR Sesame oil
                    • 4 gal *Fresh kale, chopped (stems removed)
                    • ⅓ cup Dehydrated onions
                    • 2 Tbsp Sugar
                    • ⅓ cup Garlic, minced
                    • 1 tsp Red pepper flakes
                    • ⅓ cup Vegetable base, low sodium
                    • 2 each Fresh jalapeños, seeded, diced (optional)
                    • 1 cup Water

                    50 Servings

                      Weight

                      • - - Canola oil OR Sesame oil
                      • 8 lb *Fresh kale, chopped (stems removed)
                      • 3 oz Dehydrated onions
                      • - - Sugar
                      • 6 oz Garlic, minced
                      • - - Red pepper flakes
                      • - - Vegetable base, low sodium
                      • - - Fresh jalapeños, seeded, diced (optional)
                      • - - Water

                      Measure

                      • ¼ cup Canola oil OR Sesame oil
                      • 8 gal *Fresh kale, chopped (stems removed)
                      • ⅔ cup Dehydrated onions
                      • ¼ cup Sugar
                      • ⅔ cup Garlic, minced
                      • 2 tsp Red pepper flakes
                      • ⅔ cup Vegetable base, low sodium
                      • 4 each Fresh jalapeños, seeded, diced (optional)
                      • 2 cups Water

                      Quantity
                       

                      25 Servings

                        Weight

                        • - - Canola oil OR Sesame oil
                        • 4 lb *Fresh kale, chopped (stems removed)
                        • - - Dehydrated onions
                        • - - Sugar
                        • 3 oz Garlic, minced
                        • - - Red pepper flakes
                        • - - Vegetable base, low sodium
                        • - - Fresh jalapeños, seeded, diced (optional)
                        • - - Water

                        Measure

                        • ⅛ cup Canola oil OR Sesame oil
                        • 4 gal *Fresh kale, chopped (stems removed)
                        • ⅓ cup Dehydrated onions
                        • 2 Tbsp Sugar
                        • ⅓ cup Garlic, minced
                        • 1 tsp Red pepper flakes
                        • ⅓ cup Vegetable base, low sodium
                        • 2 each Fresh jalapeños, seeded, diced (optional)
                        • 1 cup Water

                        50 Servings

                          Weight

                          • - - Canola oil OR Sesame oil
                          • 8 lb *Fresh kale, chopped (stems removed)
                          • 3 oz Dehydrated onions
                          • - - Sugar
                          • 6 oz Garlic, minced
                          • - - Red pepper flakes
                          • - - Vegetable base, low sodium
                          • - - Fresh jalapeños, seeded, diced (optional)
                          • - - Water

                          Measure

                          • ¼ cup Canola oil OR Sesame oil
                          • 8 gal *Fresh kale, chopped (stems removed)
                          • ⅔ cup Dehydrated onions
                          • ¼ cup Sugar
                          • ⅔ cup Garlic, minced
                          • 2 tsp Red pepper flakes
                          • ⅔ cup Vegetable base, low sodium
                          • 4 each Fresh jalapeños, seeded, diced (optional)
                          • 2 cups Water
                          *See Marketing Guide

                          Ingredients
                           

                          25 Servings

                            Weight

                            • - - Canola oil OR Sesame oil
                            • 4 lb *Fresh kale, chopped (stems removed)
                            • - - Dehydrated onions
                            • - - Sugar
                            • 3 oz Garlic, minced
                            • - - Red pepper flakes
                            • - - Vegetable base, low sodium
                            • - - Fresh jalapeños, seeded, diced (optional)
                            • - - Water

                            Measure

                            • ⅛ cup Canola oil OR Sesame oil
                            • 4 gal *Fresh kale, chopped (stems removed)
                            • ⅓ cup Dehydrated onions
                            • 2 Tbsp Sugar
                            • ⅓ cup Garlic, minced
                            • 1 tsp Red pepper flakes
                            • ⅓ cup Vegetable base, low sodium
                            • 2 each Fresh jalapeños, seeded, diced (optional)
                            • 1 cup Water

                            50 Servings

                              Weight

                              • - - Canola oil OR Sesame oil
                              • 8 lb *Fresh kale, chopped (stems removed)
                              • 3 oz Dehydrated onions
                              • - - Sugar
                              • 6 oz Garlic, minced
                              • - - Red pepper flakes
                              • - - Vegetable base, low sodium
                              • - - Fresh jalapeños, seeded, diced (optional)
                              • - - Water

                              Measure

                              • ¼ cup Canola oil OR Sesame oil
                              • 8 gal *Fresh kale, chopped (stems removed)
                              • ⅔ cup Dehydrated onions
                              • ¼ cup Sugar
                              • ⅔ cup Garlic, minced
                              • 2 tsp Red pepper flakes
                              • ⅔ cup Vegetable base, low sodium
                              • 4 each Fresh jalapeños, seeded, diced (optional)
                              • 2 cups Water

                              Quantity
                               

                              25 Servings

                                Weight

                                • - - Canola oil OR Sesame oil
                                • 4 lb *Fresh kale, chopped (stems removed)
                                • - - Dehydrated onions
                                • - - Sugar
                                • 3 oz Garlic, minced
                                • - - Red pepper flakes
                                • - - Vegetable base, low sodium
                                • - - Fresh jalapeños, seeded, diced (optional)
                                • - - Water

                                Measure

                                • ⅛ cup Canola oil OR Sesame oil
                                • 4 gal *Fresh kale, chopped (stems removed)
                                • ⅓ cup Dehydrated onions
                                • 2 Tbsp Sugar
                                • ⅓ cup Garlic, minced
                                • 1 tsp Red pepper flakes
                                • ⅓ cup Vegetable base, low sodium
                                • 2 each Fresh jalapeños, seeded, diced (optional)
                                • 1 cup Water

                                50 Servings

                                  Weight

                                  • - - Canola oil OR Sesame oil
                                  • 8 lb *Fresh kale, chopped (stems removed)
                                  • 3 oz Dehydrated onions
                                  • - - Sugar
                                  • 6 oz Garlic, minced
                                  • - - Red pepper flakes
                                  • - - Vegetable base, low sodium
                                  • - - Fresh jalapeños, seeded, diced (optional)
                                  • - - Water

                                  Measure

                                  • ¼ cup Canola oil OR Sesame oil
                                  • 8 gal *Fresh kale, chopped (stems removed)
                                  • ⅔ cup Dehydrated onions
                                  • ¼ cup Sugar
                                  • ⅔ cup Garlic, minced
                                  • 2 tsp Red pepper flakes
                                  • ⅔ cup Vegetable base, low sodium
                                  • 4 each Fresh jalapeños, seeded, diced (optional)
                                  • 2 cups Water
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  25 Servings

                                    Weight

                                    • - - Canola oil OR Sesame oil
                                    • 4 lb *Fresh kale, chopped (stems removed)
                                    • - - Dehydrated onions
                                    • - - Sugar
                                    • 3 oz Garlic, minced
                                    • - - Red pepper flakes
                                    • - - Vegetable base, low sodium
                                    • - - Fresh jalapeños, seeded, diced (optional)
                                    • - - Water

                                    Measure

                                    • ⅛ cup Canola oil OR Sesame oil
                                    • 4 gal *Fresh kale, chopped (stems removed)
                                    • ⅓ cup Dehydrated onions
                                    • 2 Tbsp Sugar
                                    • ⅓ cup Garlic, minced
                                    • 1 tsp Red pepper flakes
                                    • ⅓ cup Vegetable base, low sodium
                                    • 2 each Fresh jalapeños, seeded, diced (optional)
                                    • 1 cup Water

                                    50 Servings

                                      Weight

                                      • - - Canola oil OR Sesame oil
                                      • 8 lb *Fresh kale, chopped (stems removed)
                                      • 3 oz Dehydrated onions
                                      • - - Sugar
                                      • 6 oz Garlic, minced
                                      • - - Red pepper flakes
                                      • - - Vegetable base, low sodium
                                      • - - Fresh jalapeños, seeded, diced (optional)
                                      • - - Water

                                      Measure

                                      • ¼ cup Canola oil OR Sesame oil
                                      • 8 gal *Fresh kale, chopped (stems removed)
                                      • ⅔ cup Dehydrated onions
                                      • ¼ cup Sugar
                                      • ⅔ cup Garlic, minced
                                      • 2 tsp Red pepper flakes
                                      • ⅔ cup Vegetable base, low sodium
                                      • 4 each Fresh jalapeños, seeded, diced (optional)
                                      • 2 cups Water

                                      Quantity
                                       

                                      25 Servings

                                        Weight

                                        • - - Canola oil OR Sesame oil
                                        • 4 lb *Fresh kale, chopped (stems removed)
                                        • - - Dehydrated onions
                                        • - - Sugar
                                        • 3 oz Garlic, minced
                                        • - - Red pepper flakes
                                        • - - Vegetable base, low sodium
                                        • - - Fresh jalapeños, seeded, diced (optional)
                                        • - - Water

                                        Measure

                                        • ⅛ cup Canola oil OR Sesame oil
                                        • 4 gal *Fresh kale, chopped (stems removed)
                                        • ⅓ cup Dehydrated onions
                                        • 2 Tbsp Sugar
                                        • ⅓ cup Garlic, minced
                                        • 1 tsp Red pepper flakes
                                        • ⅓ cup Vegetable base, low sodium
                                        • 2 each Fresh jalapeños, seeded, diced (optional)
                                        • 1 cup Water

                                        50 Servings

                                          Weight

                                          • - - Canola oil OR Sesame oil
                                          • 8 lb *Fresh kale, chopped (stems removed)
                                          • 3 oz Dehydrated onions
                                          • - - Sugar
                                          • 6 oz Garlic, minced
                                          • - - Red pepper flakes
                                          • - - Vegetable base, low sodium
                                          • - - Fresh jalapeños, seeded, diced (optional)
                                          • - - Water

                                          Measure

                                          • ¼ cup Canola oil OR Sesame oil
                                          • 8 gal *Fresh kale, chopped (stems removed)
                                          • ⅔ cup Dehydrated onions
                                          • ¼ cup Sugar
                                          • ⅔ cup Garlic, minced
                                          • 2 tsp Red pepper flakes
                                          • ⅔ cup Vegetable base, low sodium
                                          • 4 each Fresh jalapeños, seeded, diced (optional)
                                          • 2 cups Water
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Heat oil in a large stock pot uncovered over high heat.
                                          • Add kale, onions, sugar, garlic, red pepper flakes, vegetable base and jalapeños (optional). Cook uncovered for 5-6 minutes over high heat stirring constantly.
                                          • Add water.
                                          • Reduce heat to low. Stir well and cook for an additional minute. Add additional water if needed to prevent sticking.
                                          • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
                                          • Pour 4 lb (about 3 qt 2 cups) kale into a steam table pan (12” x 20” x 2½”).
                                            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 ½ cup (portion with 4 oz spoodle or No. 8 scoop).

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Winter Greens USDA Recipe for Adults in CACFP
                                          Amount Per Serving 0 ½ cup (4 oz spoodle or No. 8 scoop)
                                          Calories 59 Calories from Fat 18
                                          % Daily Value*
                                          Total Fat 2g3%
                                          Saturated Fat 0g0%
                                          Cholesterol 0mg0%
                                          Sodium 118mg5%
                                          Potassium 201mg6%
                                          Total Carbohydrate 7g2%
                                          Dietary Fiber 2g8%
                                          Total Sugars 2g2%
                                          Protein 2g4%
                                          Vitamin C 33mg40%
                                          Vitamin D 0IU0%
                                          Calcium 59mg6%
                                          Iron 1mg6%
                                          Vitamin A 520mcg
                                          *
                                          *Marketing Guide
                                          25 Servings:
                                          Fresh kale: 5 lb 7½ oz
                                          50 Servings:
                                          Fresh kale: 10 lb 15 oz

                                          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.
                                          Yield / Volume
                                          25 Servings:
                                          About 4 lb
                                          About 3 qt 2 cups/1 steam table pan
                                          (12” x 20” x 4”)
                                          50 Servings:
                                          About 8 lb
                                          About 1 gal 3 qt/2 steam table pans
                                          (12” x 20” x 4”)