Winter Greens USDA Recipe for Adults in CACFP
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 Information½ cup (4 oz spoodle) provides ½ cup vegetable (½ cup dark green vegetable).
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 Carbohydrates 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”)