Winter Greens USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
Kale, collard greens, garlic, and onions are combined and cooked in a vegetable-based broth.
CACFP CREDITING INFORMATION
½ cup (No. 8 scoop) provides ½ cup vegetable.
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Ingredients
 

25 Servings

    Weight

    • ¼ cup Canola oil
    • 13 oz *Onions, fresh, diced
    • 4 oz Sugar
    • 3 oz Garlic, minced
    • 1 tsp Red pepper flakes
    • 4 lb 4 oz *Kale, fresh, chopped (stems removed)
    • 3 Tbsp Vegetable base
    • 3 qt Water
    • 2 each (Optional) Jalapenos, fresh

    Measure

    • ¼ cup Canola oil
    • 2½ cups 2 tsp *Onions, fresh, diced
    • ½ cup Sugar
    • ¼ cup Garlic, minced
    • 1 tsp Red pepper flakes
    • 4 gal 1 qt *Kale, fresh, chopped (stems removed)
    • 3 Tbsp Vegetable base
    • 3 qt Water
    • 2 each (Optional) Jalapeños, fresh

    50 Servings

      Weight

      • ½ cup Canola oil
      • 1 lb 10 oz *Onions, fresh, diced
      • 8 oz Sugar
      • 6 oz Garlic, minced
      • 2 tsp Red pepper flakes
      • 8 lb 8 oz *Kale, fresh, chopped (stems removed)
      • ¼ cup 2 Tbsp Vegetable base
      • 1 gal 2 qt Water
      • 4 each (Optional) Jalapenos, fresh

      Measure

      • ½ cup Canola oil
      • 1 qt 1 cup 1 Tbsp 1 tsp *Onions, fresh, diced
      • 1 cup Sugar
      • ½ cup Garlic, minced
      • 2 tsp Red pepper flakes
      • 8 gal 2 qt *Kale, fresh, chopped (stems removed)
      • ¼ cup 2 Tbsp Vegetable base
      • 1 gal 2 qt Water
      • 4 each (Optional) Jalapenos, fresh

      Quantity
       

      25 Servings

        Weight

        • ¼ cup Canola oil
        • 13 oz *Onions, fresh, diced
        • 4 oz Sugar
        • 3 oz Garlic, minced
        • 1 tsp Red pepper flakes
        • 4 lb 4 oz *Kale, fresh, chopped (stems removed)
        • 3 Tbsp Vegetable base
        • 3 qt Water
        • 2 each (Optional) Jalapenos, fresh

        Measure

        • ¼ cup Canola oil
        • 2½ cups 2 tsp *Onions, fresh, diced
        • ½ cup Sugar
        • ¼ cup Garlic, minced
        • 1 tsp Red pepper flakes
        • 4 gal 1 qt *Kale, fresh, chopped (stems removed)
        • 3 Tbsp Vegetable base
        • 3 qt Water
        • 2 each (Optional) Jalapeños, fresh

        50 Servings

          Weight

          • ½ cup Canola oil
          • 1 lb 10 oz *Onions, fresh, diced
          • 8 oz Sugar
          • 6 oz Garlic, minced
          • 2 tsp Red pepper flakes
          • 8 lb 8 oz *Kale, fresh, chopped (stems removed)
          • ¼ cup 2 Tbsp Vegetable base
          • 1 gal 2 qt Water
          • 4 each (Optional) Jalapenos, fresh

          Measure

          • ½ cup Canola oil
          • 1 qt 1 cup 1 Tbsp 1 tsp *Onions, fresh, diced
          • 1 cup Sugar
          • ½ cup Garlic, minced
          • 2 tsp Red pepper flakes
          • 8 gal 2 qt *Kale, fresh, chopped (stems removed)
          • ¼ cup 2 Tbsp Vegetable base
          • 1 gal 2 qt Water
          • 4 each (Optional) Jalapenos, fresh

          Ingredients
           

          25 Servings

            Weight

            • ¼ cup Canola oil
            • 13 oz *Onions, fresh, diced
            • 4 oz Sugar
            • 3 oz Garlic, minced
            • 1 tsp Red pepper flakes
            • 4 lb 4 oz *Kale, fresh, chopped (stems removed)
            • 3 Tbsp Vegetable base
            • 3 qt Water
            • 2 each (Optional) Jalapenos, fresh

            Measure

            • ¼ cup Canola oil
            • 2½ cups 2 tsp *Onions, fresh, diced
            • ½ cup Sugar
            • ¼ cup Garlic, minced
            • 1 tsp Red pepper flakes
            • 4 gal 1 qt *Kale, fresh, chopped (stems removed)
            • 3 Tbsp Vegetable base
            • 3 qt Water
            • 2 each (Optional) Jalapeños, fresh

            50 Servings

              Weight

              • ½ cup Canola oil
              • 1 lb 10 oz *Onions, fresh, diced
              • 8 oz Sugar
              • 6 oz Garlic, minced
              • 2 tsp Red pepper flakes
              • 8 lb 8 oz *Kale, fresh, chopped (stems removed)
              • ¼ cup 2 Tbsp Vegetable base
              • 1 gal 2 qt Water
              • 4 each (Optional) Jalapenos, fresh

              Measure

              • ½ cup Canola oil
              • 1 qt 1 cup 1 Tbsp 1 tsp *Onions, fresh, diced
              • 1 cup Sugar
              • ½ cup Garlic, minced
              • 2 tsp Red pepper flakes
              • 8 gal 2 qt *Kale, fresh, chopped (stems removed)
              • ¼ cup 2 Tbsp Vegetable base
              • 1 gal 2 qt Water
              • 4 each (Optional) Jalapenos, fresh

              Quantity
               

              25 Servings

                Weight

                • ¼ cup Canola oil
                • 13 oz *Onions, fresh, diced
                • 4 oz Sugar
                • 3 oz Garlic, minced
                • 1 tsp Red pepper flakes
                • 4 lb 4 oz *Kale, fresh, chopped (stems removed)
                • 3 Tbsp Vegetable base
                • 3 qt Water
                • 2 each (Optional) Jalapenos, fresh

                Measure

                • ¼ cup Canola oil
                • 2½ cups 2 tsp *Onions, fresh, diced
                • ½ cup Sugar
                • ¼ cup Garlic, minced
                • 1 tsp Red pepper flakes
                • 4 gal 1 qt *Kale, fresh, chopped (stems removed)
                • 3 Tbsp Vegetable base
                • 3 qt Water
                • 2 each (Optional) Jalapeños, fresh

                50 Servings

                  Weight

                  • ½ cup Canola oil
                  • 1 lb 10 oz *Onions, fresh, diced
                  • 8 oz Sugar
                  • 6 oz Garlic, minced
                  • 2 tsp Red pepper flakes
                  • 8 lb 8 oz *Kale, fresh, chopped (stems removed)
                  • ¼ cup 2 Tbsp Vegetable base
                  • 1 gal 2 qt Water
                  • 4 each (Optional) Jalapenos, fresh

                  Measure

                  • ½ cup Canola oil
                  • 1 qt 1 cup 1 Tbsp 1 tsp *Onions, fresh, diced
                  • 1 cup Sugar
                  • ½ cup Garlic, minced
                  • 2 tsp Red pepper flakes
                  • 8 gal 2 qt *Kale, fresh, chopped (stems removed)
                  • ¼ cup 2 Tbsp Vegetable base
                  • 1 gal 2 qt Water
                  • 4 each (Optional) Jalapenos, fresh
                  *See Marketing Guide

                  Ingredients
                   

                  25 Servings

                    Weight

                    • ¼ cup Canola oil
                    • 13 oz *Onions, fresh, diced
                    • 4 oz Sugar
                    • 3 oz Garlic, minced
                    • 1 tsp Red pepper flakes
                    • 4 lb 4 oz *Kale, fresh, chopped (stems removed)
                    • 3 Tbsp Vegetable base
                    • 3 qt Water
                    • 2 each (Optional) Jalapenos, fresh

                    Measure

                    • ¼ cup Canola oil
                    • 2½ cups 2 tsp *Onions, fresh, diced
                    • ½ cup Sugar
                    • ¼ cup Garlic, minced
                    • 1 tsp Red pepper flakes
                    • 4 gal 1 qt *Kale, fresh, chopped (stems removed)
                    • 3 Tbsp Vegetable base
                    • 3 qt Water
                    • 2 each (Optional) Jalapeños, fresh

                    50 Servings

                      Weight

                      • ½ cup Canola oil
                      • 1 lb 10 oz *Onions, fresh, diced
                      • 8 oz Sugar
                      • 6 oz Garlic, minced
                      • 2 tsp Red pepper flakes
                      • 8 lb 8 oz *Kale, fresh, chopped (stems removed)
                      • ¼ cup 2 Tbsp Vegetable base
                      • 1 gal 2 qt Water
                      • 4 each (Optional) Jalapenos, fresh

                      Measure

                      • ½ cup Canola oil
                      • 1 qt 1 cup 1 Tbsp 1 tsp *Onions, fresh, diced
                      • 1 cup Sugar
                      • ½ cup Garlic, minced
                      • 2 tsp Red pepper flakes
                      • 8 gal 2 qt *Kale, fresh, chopped (stems removed)
                      • ¼ cup 2 Tbsp Vegetable base
                      • 1 gal 2 qt Water
                      • 4 each (Optional) Jalapenos, fresh

                      Quantity
                       

                      25 Servings

                        Weight

                        • ¼ cup Canola oil
                        • 13 oz *Onions, fresh, diced
                        • 4 oz Sugar
                        • 3 oz Garlic, minced
                        • 1 tsp Red pepper flakes
                        • 4 lb 4 oz *Kale, fresh, chopped (stems removed)
                        • 3 Tbsp Vegetable base
                        • 3 qt Water
                        • 2 each (Optional) Jalapenos, fresh

                        Measure

                        • ¼ cup Canola oil
                        • 2½ cups 2 tsp *Onions, fresh, diced
                        • ½ cup Sugar
                        • ¼ cup Garlic, minced
                        • 1 tsp Red pepper flakes
                        • 4 gal 1 qt *Kale, fresh, chopped (stems removed)
                        • 3 Tbsp Vegetable base
                        • 3 qt Water
                        • 2 each (Optional) Jalapeños, fresh

                        50 Servings

                          Weight

                          • ½ cup Canola oil
                          • 1 lb 10 oz *Onions, fresh, diced
                          • 8 oz Sugar
                          • 6 oz Garlic, minced
                          • 2 tsp Red pepper flakes
                          • 8 lb 8 oz *Kale, fresh, chopped (stems removed)
                          • ¼ cup 2 Tbsp Vegetable base
                          • 1 gal 2 qt Water
                          • 4 each (Optional) Jalapenos, fresh

                          Measure

                          • ½ cup Canola oil
                          • 1 qt 1 cup 1 Tbsp 1 tsp *Onions, fresh, diced
                          • 1 cup Sugar
                          • ½ cup Garlic, minced
                          • 2 tsp Red pepper flakes
                          • 8 gal 2 qt *Kale, fresh, chopped (stems removed)
                          • ¼ cup 2 Tbsp Vegetable base
                          • 1 gal 2 qt Water
                          • 4 each (Optional) Jalapenos, fresh
                          *See Marketing Guide

                          Ingredients
                           

                          25 Servings

                            Weight

                            • ¼ cup Canola oil
                            • 13 oz *Onions, fresh, diced
                            • 4 oz Sugar
                            • 3 oz Garlic, minced
                            • 1 tsp Red pepper flakes
                            • 4 lb 4 oz *Kale, fresh, chopped (stems removed)
                            • 3 Tbsp Vegetable base
                            • 3 qt Water
                            • 2 each (Optional) Jalapenos, fresh

                            Measure

                            • ¼ cup Canola oil
                            • 2½ cups 2 tsp *Onions, fresh, diced
                            • ½ cup Sugar
                            • ¼ cup Garlic, minced
                            • 1 tsp Red pepper flakes
                            • 4 gal 1 qt *Kale, fresh, chopped (stems removed)
                            • 3 Tbsp Vegetable base
                            • 3 qt Water
                            • 2 each (Optional) Jalapeños, fresh

                            50 Servings

                              Weight

                              • ½ cup Canola oil
                              • 1 lb 10 oz *Onions, fresh, diced
                              • 8 oz Sugar
                              • 6 oz Garlic, minced
                              • 2 tsp Red pepper flakes
                              • 8 lb 8 oz *Kale, fresh, chopped (stems removed)
                              • ¼ cup 2 Tbsp Vegetable base
                              • 1 gal 2 qt Water
                              • 4 each (Optional) Jalapenos, fresh

                              Measure

                              • ½ cup Canola oil
                              • 1 qt 1 cup 1 Tbsp 1 tsp *Onions, fresh, diced
                              • 1 cup Sugar
                              • ½ cup Garlic, minced
                              • 2 tsp Red pepper flakes
                              • 8 gal 2 qt *Kale, fresh, chopped (stems removed)
                              • ¼ cup 2 Tbsp Vegetable base
                              • 1 gal 2 qt Water
                              • 4 each (Optional) Jalapenos, fresh

                              Quantity
                               

                              25 Servings

                                Weight

                                • ¼ cup Canola oil
                                • 13 oz *Onions, fresh, diced
                                • 4 oz Sugar
                                • 3 oz Garlic, minced
                                • 1 tsp Red pepper flakes
                                • 4 lb 4 oz *Kale, fresh, chopped (stems removed)
                                • 3 Tbsp Vegetable base
                                • 3 qt Water
                                • 2 each (Optional) Jalapenos, fresh

                                Measure

                                • ¼ cup Canola oil
                                • 2½ cups 2 tsp *Onions, fresh, diced
                                • ½ cup Sugar
                                • ¼ cup Garlic, minced
                                • 1 tsp Red pepper flakes
                                • 4 gal 1 qt *Kale, fresh, chopped (stems removed)
                                • 3 Tbsp Vegetable base
                                • 3 qt Water
                                • 2 each (Optional) Jalapeños, fresh

                                50 Servings

                                  Weight

                                  • ½ cup Canola oil
                                  • 1 lb 10 oz *Onions, fresh, diced
                                  • 8 oz Sugar
                                  • 6 oz Garlic, minced
                                  • 2 tsp Red pepper flakes
                                  • 8 lb 8 oz *Kale, fresh, chopped (stems removed)
                                  • ¼ cup 2 Tbsp Vegetable base
                                  • 1 gal 2 qt Water
                                  • 4 each (Optional) Jalapenos, fresh

                                  Measure

                                  • ½ cup Canola oil
                                  • 1 qt 1 cup 1 Tbsp 1 tsp *Onions, fresh, diced
                                  • 1 cup Sugar
                                  • ½ cup Garlic, minced
                                  • 2 tsp Red pepper flakes
                                  • 8 gal 2 qt *Kale, fresh, chopped (stems removed)
                                  • ¼ cup 2 Tbsp Vegetable base
                                  • 1 gal 2 qt Water
                                  • 4 each (Optional) Jalapenos, fresh
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  25 Servings

                                    Weight

                                    • ¼ cup Canola oil
                                    • 13 oz *Onions, fresh, diced
                                    • 4 oz Sugar
                                    • 3 oz Garlic, minced
                                    • 1 tsp Red pepper flakes
                                    • 4 lb 4 oz *Kale, fresh, chopped (stems removed)
                                    • 3 Tbsp Vegetable base
                                    • 3 qt Water
                                    • 2 each (Optional) Jalapenos, fresh

                                    Measure

                                    • ¼ cup Canola oil
                                    • 2½ cups 2 tsp *Onions, fresh, diced
                                    • ½ cup Sugar
                                    • ¼ cup Garlic, minced
                                    • 1 tsp Red pepper flakes
                                    • 4 gal 1 qt *Kale, fresh, chopped (stems removed)
                                    • 3 Tbsp Vegetable base
                                    • 3 qt Water
                                    • 2 each (Optional) Jalapeños, fresh

                                    50 Servings

                                      Weight

                                      • ½ cup Canola oil
                                      • 1 lb 10 oz *Onions, fresh, diced
                                      • 8 oz Sugar
                                      • 6 oz Garlic, minced
                                      • 2 tsp Red pepper flakes
                                      • 8 lb 8 oz *Kale, fresh, chopped (stems removed)
                                      • ¼ cup 2 Tbsp Vegetable base
                                      • 1 gal 2 qt Water
                                      • 4 each (Optional) Jalapenos, fresh

                                      Measure

                                      • ½ cup Canola oil
                                      • 1 qt 1 cup 1 Tbsp 1 tsp *Onions, fresh, diced
                                      • 1 cup Sugar
                                      • ½ cup Garlic, minced
                                      • 2 tsp Red pepper flakes
                                      • 8 gal 2 qt *Kale, fresh, chopped (stems removed)
                                      • ¼ cup 2 Tbsp Vegetable base
                                      • 1 gal 2 qt Water
                                      • 4 each (Optional) Jalapenos, fresh

                                      Quantity
                                       

                                      25 Servings

                                        Weight

                                        • ¼ cup Canola oil
                                        • 13 oz *Onions, fresh, diced
                                        • 4 oz Sugar
                                        • 3 oz Garlic, minced
                                        • 1 tsp Red pepper flakes
                                        • 4 lb 4 oz *Kale, fresh, chopped (stems removed)
                                        • 3 Tbsp Vegetable base
                                        • 3 qt Water
                                        • 2 each (Optional) Jalapenos, fresh

                                        Measure

                                        • ¼ cup Canola oil
                                        • 2½ cups 2 tsp *Onions, fresh, diced
                                        • ½ cup Sugar
                                        • ¼ cup Garlic, minced
                                        • 1 tsp Red pepper flakes
                                        • 4 gal 1 qt *Kale, fresh, chopped (stems removed)
                                        • 3 Tbsp Vegetable base
                                        • 3 qt Water
                                        • 2 each (Optional) Jalapeños, fresh

                                        50 Servings

                                          Weight

                                          • ½ cup Canola oil
                                          • 1 lb 10 oz *Onions, fresh, diced
                                          • 8 oz Sugar
                                          • 6 oz Garlic, minced
                                          • 2 tsp Red pepper flakes
                                          • 8 lb 8 oz *Kale, fresh, chopped (stems removed)
                                          • ¼ cup 2 Tbsp Vegetable base
                                          • 1 gal 2 qt Water
                                          • 4 each (Optional) Jalapenos, fresh

                                          Measure

                                          • ½ cup Canola oil
                                          • 1 qt 1 cup 1 Tbsp 1 tsp *Onions, fresh, diced
                                          • 1 cup Sugar
                                          • ½ cup Garlic, minced
                                          • 2 tsp Red pepper flakes
                                          • 8 gal 2 qt *Kale, fresh, chopped (stems removed)
                                          • ¼ cup 2 Tbsp Vegetable base
                                          • 1 gal 2 qt Water
                                          • 4 each (Optional) Jalapenos, fresh
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Heat oil in a large stock pot uncovered over high heat.
                                          • Add onions. Cook uncovered for 5 minutes, stirring constantly.
                                          • Add sugar. Cook uncovered for 2–3 minutes, stirring constantly. Onions will begin to caramelize.
                                          • Add garlic and pepper flakes.
                                          • Reduce heat to medium. Add kale and vegetable base.
                                            Cook uncovered for 2–3 minutes.
                                          • Add water. Stir well.
                                          • (Optional) Add jalapeños.
                                          • Bring to a boil, and turn down to a simmer. Cook uncovered over medium heat for 30–45 minutes until greens are tender.
                                          • Critical Control Point: Heat to 140 °F or higher.
                                          • Pour 1 gal (about 6 lb 14 oz) 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.
                                          • Remove jalapeños, if used, before serving.
                                          • Portion with No. 8 scoop (½ cup).

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Winter Greens USDA Recipe for Child Care Centers
                                          Amount Per Serving 0 ½ cup (No. 8 scoop)
                                          Calories 76 Calories from Fat 27
                                          % Daily Value*
                                          Total Fat 3g5%
                                          Saturated Fat 0g0%
                                          Cholesterol 0mg0%
                                          Sodium 323mg14%
                                          Potassium 210mg6%
                                          Total Carbohydrate 11g4%
                                          Dietary Fiber 2g8%
                                          Total Sugars 6g7%
                                          Protein 2g4%
                                          Vitamin D 0IU0%
                                          Calcium 65mg7%
                                          Iron 1mg6%
                                          *
                                          *Marketing Guide
                                          25 Servings:
                                          Mature onions: 15 oz
                                          Kale: 5 lb 14 oz
                                          50 Servings:
                                          Mature onions: 1 lb 14 oz
                                          Kale: 11 lb 12 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 6 lb 14 oz
                                          About 3 qt 1¾ cups/1 steam table pan
                                          (12" x 20" x 2½")
                                          50 Servings:
                                          About 13 lb 12 oz
                                          About 1 gal 2 qt 3½ cups/2 steam table pans (12" x 20" x 2½")