Winter Greens USDA Recipe for Family Child Care

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 Home Childcare Crediting Information
½ cup (½ cup measuring cup or 4 oz spoodle) provides ½ cup vegetable (½ cup dark green vegetable).
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Prep Time 8 mins
Cook Time 5 mins
Total Time 13 mins

Ingredients
 

  • tsp Canola oil or Sesame oil
  • 1 lb or 1 gal Fresh kale, pre-chopped stems removed
  • 2 Tbsp Dried onion flakes
  • 2 tsp Sugar
  • ½ oz Garlic, minced
  • 2 tsp Vegetable base, low sodium
  • ¼ tsp Red pepper flakes
  • ½ cup Water
  • ½ - Whole fresh jalapeño, diced (optional)

Quantity
 

  • tsp Canola oil or Sesame oil
  • 1 lb or 1 gal Fresh kale, pre-chopped stems removed
  • 2 Tbsp Dried onion flakes
  • 2 tsp Sugar
  • ½ oz Garlic, minced
  • 2 tsp Vegetable base, low sodium
  • ¼ tsp Red pepper flakes
  • ½ cup Water
  • ½ - Whole fresh jalapeño, diced (optional)

Ingredients
 

  • tsp Canola oil or Sesame oil
  • 1 lb or 1 gal Fresh kale, pre-chopped stems removed
  • 2 Tbsp Dried onion flakes
  • 2 tsp Sugar
  • ½ oz Garlic, minced
  • 2 tsp Vegetable base, low sodium
  • ¼ tsp Red pepper flakes
  • ½ cup Water
  • ½ - Whole fresh jalapeño, diced (optional)

Quantity
 

  • tsp Canola oil or Sesame oil
  • 1 lb or 1 gal Fresh kale, pre-chopped stems removed
  • 2 Tbsp Dried onion flakes
  • 2 tsp Sugar
  • ½ oz Garlic, minced
  • 2 tsp Vegetable base, low sodium
  • ¼ tsp Red pepper flakes
  • ½ cup Water
  • ½ - Whole fresh jalapeño, diced (optional)
*See Marketing Guide

Ingredients
 

  • tsp Canola oil or Sesame oil
  • 1 lb or 1 gal Fresh kale, pre-chopped stems removed
  • 2 Tbsp Dried onion flakes
  • 2 tsp Sugar
  • ½ oz Garlic, minced
  • 2 tsp Vegetable base, low sodium
  • ¼ tsp Red pepper flakes
  • ½ cup Water
  • ½ - Whole fresh jalapeño, diced (optional)

Quantity
 

  • tsp Canola oil or Sesame oil
  • 1 lb or 1 gal Fresh kale, pre-chopped stems removed
  • 2 Tbsp Dried onion flakes
  • 2 tsp Sugar
  • ½ oz Garlic, minced
  • 2 tsp Vegetable base, low sodium
  • ¼ tsp Red pepper flakes
  • ½ cup Water
  • ½ - Whole fresh jalapeño, diced (optional)
*See Marketing Guide

Ingredients
 

  • tsp Canola oil or Sesame oil
  • 1 lb or 1 gal Fresh kale, pre-chopped stems removed
  • 2 Tbsp Dried onion flakes
  • 2 tsp Sugar
  • ½ oz Garlic, minced
  • 2 tsp Vegetable base, low sodium
  • ¼ tsp Red pepper flakes
  • ½ cup Water
  • ½ - Whole fresh jalapeño, diced (optional)

Quantity
 

  • tsp Canola oil or Sesame oil
  • 1 lb or 1 gal Fresh kale, pre-chopped stems removed
  • 2 Tbsp Dried onion flakes
  • 2 tsp Sugar
  • ½ oz Garlic, minced
  • 2 tsp Vegetable base, low sodium
  • ¼ tsp Red pepper flakes
  • ½ cup Water
  • ½ - Whole fresh jalapeño, diced (optional)
*See Marketing Guide

Ingredients
 

  • tsp Canola oil or Sesame oil
  • 1 lb or 1 gal Fresh kale, pre-chopped stems removed
  • 2 Tbsp Dried onion flakes
  • 2 tsp Sugar
  • ½ oz Garlic, minced
  • 2 tsp Vegetable base, low sodium
  • ¼ tsp Red pepper flakes
  • ½ cup Water
  • ½ - Whole fresh jalapeño, diced (optional)

Quantity
 

  • tsp Canola oil or Sesame oil
  • 1 lb or 1 gal Fresh kale, pre-chopped stems removed
  • 2 Tbsp Dried onion flakes
  • 2 tsp Sugar
  • ½ oz Garlic, minced
  • 2 tsp Vegetable base, low sodium
  • ¼ tsp Red pepper flakes
  • ½ cup Water
  • ½ - Whole fresh jalapeño, diced (optional)
*See Marketing Guide

Instructions
 

  • Heat oil in a large stock pot uncovered over high heat.
  • Add kale, onions, sugar, garlic, vegetable base and pepper flakes.
  • Cook over high heat for 3 minutes. Add water. Stir well.
  • Add the diced jalapeño (optional).
  • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
  • Pour kale into a small serving dish.
  • Critical Control Point: Hold at 140 °F or higher until served.
  • Serve ½ cup (portion with ½ cup measuring cup or 4 oz spoodle).

Nutrition INFORMATION

Nutrition Facts
Winter Greens USDA Recipe for Family Child Care
Amount Per Serving (0 ½ cup (½ cup measuring cup or 4 oz spoodle))
Calories 57 Calories from Fat 18
% Daily Value*
Total Fat 2g3%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 71mg3%
Potassium 214mg6%
Total Carbohydrates 8g3%
Dietary Fiber 2g8%
Total Sugars 3g3%
Protein 2g4%
Vitamin C 34mg41%
Vitamin D 0IU0%
Calcium 63mg6%
Iron 1mg6%
Vitamin A 542mcg
*
*Marketing Guide

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