Sautéed Spinach and Tomatoes USDA Recipe for Family Child Care Homes

Age Group: Ages 3-5
Serving Size: 6
Sautéed Spinach and Tomatoes is a delicious combination of fresh spinach cooked with onions, red bell peppers, herbs, and ginger. This dish is part of a satisfying African meal made up of Jollof Rice, Kati Kati Chicken, and Sautéed Spinach and Tomatoes. Check out the USDA CACFP version of all these recipes!
CACFP Home Childcare Crediting Information
½ cup (½ cup measuring cup or No. 8 scoop) provides ½ cup vegetable (⅜ cup dark green vegetable, and ⅛ cup red/orange vegetable).
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Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes

Ingredients
 

  • 1 Tbsp Margarine, trans fat free
  • ¼ cup or 1½ oz Fresh onions, diced
  • ½ cup or 1½ oz Fresh red bell pepper, diced
  • 2 tsp Garlic, minced
  • 2 tsp Fresh ginger, chopped
  • - - OR
  • ½ tsp Ground ginger
  • ¼ tsp Red pepper flakes
  • 12 oz Fresh spinach leaves
  • 2 oz Canned no-salt-added tomato paste
  • ¼ tsp Salt

Quantity
 

  • 1 Tbsp Margarine, trans fat free
  • ¼ cup or 1½ oz Fresh onions, diced
  • ½ cup or 1½ oz Fresh red bell pepper, diced
  • 2 tsp Garlic, minced
  • 2 tsp Fresh ginger, chopped
  • - - OR
  • ½ tsp Ground ginger
  • ¼ tsp Red pepper flakes
  • 12 oz Fresh spinach leaves
  • 2 oz Canned no-salt-added tomato paste
  • ¼ tsp Salt

Ingredients
 

  • 1 Tbsp Margarine, trans fat free
  • ¼ cup or 1½ oz Fresh onions, diced
  • ½ cup or 1½ oz Fresh red bell pepper, diced
  • 2 tsp Garlic, minced
  • 2 tsp Fresh ginger, chopped
  • - - OR
  • ½ tsp Ground ginger
  • ¼ tsp Red pepper flakes
  • 12 oz Fresh spinach leaves
  • 2 oz Canned no-salt-added tomato paste
  • ¼ tsp Salt

Quantity
 

  • 1 Tbsp Margarine, trans fat free
  • ¼ cup or 1½ oz Fresh onions, diced
  • ½ cup or 1½ oz Fresh red bell pepper, diced
  • 2 tsp Garlic, minced
  • 2 tsp Fresh ginger, chopped
  • - - OR
  • ½ tsp Ground ginger
  • ¼ tsp Red pepper flakes
  • 12 oz Fresh spinach leaves
  • 2 oz Canned no-salt-added tomato paste
  • ¼ tsp Salt
*See Marketing Guide

Ingredients
 

  • 1 Tbsp Margarine, trans fat free
  • ¼ cup or 1½ oz Fresh onions, diced
  • ½ cup or 1½ oz Fresh red bell pepper, diced
  • 2 tsp Garlic, minced
  • 2 tsp Fresh ginger, chopped
  • - - OR
  • ½ tsp Ground ginger
  • ¼ tsp Red pepper flakes
  • 12 oz Fresh spinach leaves
  • 2 oz Canned no-salt-added tomato paste
  • ¼ tsp Salt

Quantity
 

  • 1 Tbsp Margarine, trans fat free
  • ¼ cup or 1½ oz Fresh onions, diced
  • ½ cup or 1½ oz Fresh red bell pepper, diced
  • 2 tsp Garlic, minced
  • 2 tsp Fresh ginger, chopped
  • - - OR
  • ½ tsp Ground ginger
  • ¼ tsp Red pepper flakes
  • 12 oz Fresh spinach leaves
  • 2 oz Canned no-salt-added tomato paste
  • ¼ tsp Salt
*See Marketing Guide

Ingredients
 

  • 1 Tbsp Margarine, trans fat free
  • ¼ cup or 1½ oz Fresh onions, diced
  • ½ cup or 1½ oz Fresh red bell pepper, diced
  • 2 tsp Garlic, minced
  • 2 tsp Fresh ginger, chopped
  • - - OR
  • ½ tsp Ground ginger
  • ¼ tsp Red pepper flakes
  • 12 oz Fresh spinach leaves
  • 2 oz Canned no-salt-added tomato paste
  • ¼ tsp Salt

Quantity
 

  • 1 Tbsp Margarine, trans fat free
  • ¼ cup or 1½ oz Fresh onions, diced
  • ½ cup or 1½ oz Fresh red bell pepper, diced
  • 2 tsp Garlic, minced
  • 2 tsp Fresh ginger, chopped
  • - - OR
  • ½ tsp Ground ginger
  • ¼ tsp Red pepper flakes
  • 12 oz Fresh spinach leaves
  • 2 oz Canned no-salt-added tomato paste
  • ¼ tsp Salt
*See Marketing Guide

Ingredients
 

  • 1 Tbsp Margarine, trans fat free
  • ¼ cup or 1½ oz Fresh onions, diced
  • ½ cup or 1½ oz Fresh red bell pepper, diced
  • 2 tsp Garlic, minced
  • 2 tsp Fresh ginger, chopped
  • - - OR
  • ½ tsp Ground ginger
  • ¼ tsp Red pepper flakes
  • 12 oz Fresh spinach leaves
  • 2 oz Canned no-salt-added tomato paste
  • ¼ tsp Salt

Quantity
 

  • 1 Tbsp Margarine, trans fat free
  • ¼ cup or 1½ oz Fresh onions, diced
  • ½ cup or 1½ oz Fresh red bell pepper, diced
  • 2 tsp Garlic, minced
  • 2 tsp Fresh ginger, chopped
  • - - OR
  • ½ tsp Ground ginger
  • ¼ tsp Red pepper flakes
  • 12 oz Fresh spinach leaves
  • 2 oz Canned no-salt-added tomato paste
  • ¼ tsp Salt
*See Marketing Guide

Instructions
 

  • Heat margarine over medium heat in a medium saucepan.
  • Add onions, bell peppers, garlic, ginger, and red pepper flakes. Sauté uncovered for 3 minutes over medium heat. Stir frequently.
  • Add spinach. Once spinach begins to wilt, add tomato paste. Stir frequently.
  • Add salt. Stir well. Sauté uncovered over medium-high heat, for 1 minute, stirring frequently until spinach reduces. Remove from heat immediately.
    DO NOT OVERCOOK.
    Overcooking spinach will significantly reduce the amount of spinach.
  • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
  • Transfer spinach to a serving dish. Keep warm.
  • Critical Control Point: Hold at 140 °F or higher until served.
  • Serve ½ cup (½ cup measuring cup or No. 8 scoop).

Nutrition INFORMATION

Sautéed Spinach and Tomatoes USDA Recipe for Family Child Care Homes
Amount Per Serving
 
0 ½ cup (No. 8 scoop)
Calories
37
Total Fat
 
1
g
2
%
Saturated Fat
 
0
g
0
%
Cholesterol
 
0
mg
0
%
Sodium
 
152
mg
7
%
Total Carbohydrate
 
5
g
2
%
Dietary Fiber
 
2
g
8
%
Total Sugars
 
2
g
2
%
Protein
 
2
g
4
%
Vitamin A
 
262
mcg
Vitamin C
 
23
mg
28
%
Vitamin D
 
10
IU
67
%
Calcium
 
72
mg
7
%
Iron
 
2
mg
11
%
Potassium
 
324
mg
9
%
N/A=data not available
*Marketing Guide
Yield / Volume