Winter Greens USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Kale, collard greens, garlic, and onions are combined and cooked in a vegetable-based broth.
½ cup (No. 8 scoop) provides ½ cup dark green vegetable.
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  • 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 135 °F or higher.
  • Pour 1 gal (about 6 lb 14 oz) kale into a steam table pan (12" x 20" x 2½").
    For 50 servings, use 2 pans.
    For 100 servings, use 4 pans.
  • Critical Control Point: Hold for hot service at 135 °F or higher.
  • Remove jalapeños, if used, before serving.
  • Portion with No. 8 scoop (½ cup).


Nutrition Facts
Winter Greens USDA Recipe for Schools
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
50 Servings:
Mature onions: 1 lb 14 oz
Kale: 11 lb 12 oz
100 Servings:
Mature onions: 3 lb 12 oz
Kale: 23 lb 8 oz


*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
50 Servings:
About 13 lb 12 oz
About 1 gal 2 qt 3½ cups/2 steam table pans (12" x 20" x 2½")
100 Servings:
About 27 lb 8 oz
About 3 gal 1 qt 3 cups/4 steam table pans (12" x 20" x 2½")