Collard Greens USDA Recipe for Child Care Centers

Age Group: Ages 3-5
Serving Size: 25-50
Collard greens are a popular vegetable in Southern cuisine, but can also be found in meals around the world, such as Brazil, Kashmir, Kenya, Portugal, and Tanzania. They are often cooked with other leafy green vegetables such as turnip greens, kale, or mustard greens.
CACFP CREDITING INFORMATION
¹⁄3 cup (No. 12 scoop) provides ¹⁄4 cup vegetable.
SOURCE
Team Nutrition CACFP Multicultural Recipe Project.
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Instructions
 

  • Coat a large stockpot or tilting kettle with nonstick cooking spray and heat over medium heat.
  • Heat bacon for 3–4 minutes, until lightly brown, stirring frequently.
  • Increase heat to medium–high. Add onions and sauté until soft.
  • Add collard greens and sauté for 1–2 minutes, stirring continuously. Sauté until greens begin to wilt.
  • Add water to stockpot or kettle, cover, and bring to a boil. Reduce heat to medium. Simmer for 10–12 minutes, stirring occasionally. Stir in liquid smoke (optional). Remove from heat when greens are tender.
    Critical Control Point: Heat to 140°F or higher for at least 15 seconds.
  • Serve ¹⁄3 cup (No. 12 scoop).
    Critical Control Point: Hold at 140°F or higher.

Nutrition INFORMATION

Nutrition Facts
Collard Greens USDA Recipe for Child Care Centers
Amount Per Serving 0 ¹⁄3 cup (No. 12 scoop).
Calories 26 Calories from Fat 9
% Daily Value*
Total Fat 1g2%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 54mg2%
Total Carbohydrate 3g1%
Dietary Fiber 2g8%
Protein 2g4%
Calcium 67mg7%
Iron 1mg6%
*
*Marketing Guide
25 Servings:
Mature onions: 10 oz 1
Collard greens: 3 lb 10 oz
50 Servings:
Mature onions: 1 lb 3 oz
Collard greens: 7 lb 4 oz

Notes

*See Marketing Guide for purchasing information on foods that will change during
preparation or when a variation of the ingredients is available.
Yield / Volume
25 Servings:
3 lb 4 oz
2 qt ¹⁄3 cup
50 Servings:
6 lb 8 oz
1 gal ²⁄3 cup