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.NSLP/SBP CREDITING INFORMATION ½ cup (No. 8 scoop) provides ½ cup dark green vegetable.
Ingredients
50 Servings
Weight
- - - Canola oil
- 1 lb 10 oz *Onions, fresh, diced
- 8 oz Sugar
- 6 oz Garlic, minced
- - - Red pepper flakes
- 8 lb 8 oz *Kale, fresh, chopped (stems removed)
- - - Vegetable base
- - - Water
- - - (Optional) Jalapeños, 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) Jalapeños, fresh
100 Servings
Weight
- - - Canola oil
- 3 lb 4 oz *Onions, fresh, diced
- 1 lb Sugar
- 12 oz Garlic, minced
- - - Red pepper flakes
- 17 lb *Kale, fresh, chopped (stems removed)
- - - Vegetable base
- - - Water
- - - (Optional) Jalapeños, fresh
Measure
- 1 cup Canola oil
- 2 qt 2 cups 2 Tbsp 2 tsp *Onions, fresh, diced
- 2 cups Sugar
- 1 cup Garlic, minced
- 1 Tbsp 1 tsp Red pepper flakes
- 17 gal *Kale, fresh, chopped (stems removed)
- ¾ cup Vegetable base
- 3 gal Water
- 8 each (Optional) Jalapeños, fresh
Quantity
50 Servings
Weight
- - - Canola oil
- 1 lb 10 oz *Onions, fresh, diced
- 8 oz Sugar
- 6 oz Garlic, minced
- - - Red pepper flakes
- 8 lb 8 oz *Kale, fresh, chopped (stems removed)
- - - Vegetable base
- - - Water
- - - (Optional) Jalapeños, 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) Jalapeños, fresh
100 Servings
Weight
- - - Canola oil
- 3 lb 4 oz *Onions, fresh, diced
- 1 lb Sugar
- 12 oz Garlic, minced
- - - Red pepper flakes
- 17 lb *Kale, fresh, chopped (stems removed)
- - - Vegetable base
- - - Water
- - - (Optional) Jalapeños, fresh
Measure
- 1 cup Canola oil
- 2 qt 2 cups 2 Tbsp 2 tsp *Onions, fresh, diced
- 2 cups Sugar
- 1 cup Garlic, minced
- 1 Tbsp 1 tsp Red pepper flakes
- 17 gal *Kale, fresh, chopped (stems removed)
- ¾ cup Vegetable base
- 3 gal Water
- 8 each (Optional) Jalapeños, fresh
Ingredients
50 Servings
Weight
- - - Canola oil
- 1 lb 10 oz *Onions, fresh, diced
- 8 oz Sugar
- 6 oz Garlic, minced
- - - Red pepper flakes
- 8 lb 8 oz *Kale, fresh, chopped (stems removed)
- - - Vegetable base
- - - Water
- - - (Optional) Jalapeños, 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) Jalapeños, fresh
100 Servings
Weight
- - - Canola oil
- 3 lb 4 oz *Onions, fresh, diced
- 1 lb Sugar
- 12 oz Garlic, minced
- - - Red pepper flakes
- 17 lb *Kale, fresh, chopped (stems removed)
- - - Vegetable base
- - - Water
- - - (Optional) Jalapeños, fresh
Measure
- 1 cup Canola oil
- 2 qt 2 cups 2 Tbsp 2 tsp *Onions, fresh, diced
- 2 cups Sugar
- 1 cup Garlic, minced
- 1 Tbsp 1 tsp Red pepper flakes
- 17 gal *Kale, fresh, chopped (stems removed)
- ¾ cup Vegetable base
- 3 gal Water
- 8 each (Optional) Jalapeños, fresh
Quantity
50 Servings
Weight
- - - Canola oil
- 1 lb 10 oz *Onions, fresh, diced
- 8 oz Sugar
- 6 oz Garlic, minced
- - - Red pepper flakes
- 8 lb 8 oz *Kale, fresh, chopped (stems removed)
- - - Vegetable base
- - - Water
- - - (Optional) Jalapeños, 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) Jalapeños, fresh
100 Servings
Weight
- - - Canola oil
- 3 lb 4 oz *Onions, fresh, diced
- 1 lb Sugar
- 12 oz Garlic, minced
- - - Red pepper flakes
- 17 lb *Kale, fresh, chopped (stems removed)
- - - Vegetable base
- - - Water
- - - (Optional) Jalapeños, fresh
Measure
- 1 cup Canola oil
- 2 qt 2 cups 2 Tbsp 2 tsp *Onions, fresh, diced
- 2 cups Sugar
- 1 cup Garlic, minced
- 1 Tbsp 1 tsp Red pepper flakes
- 17 gal *Kale, fresh, chopped (stems removed)
- ¾ cup Vegetable base
- 3 gal Water
- 8 each (Optional) Jalapeños, fresh
*See Marketing Guide
Ingredients
50 Servings
Weight
- - - Canola oil
- 1 lb 10 oz *Onions, fresh, diced
- 8 oz Sugar
- 6 oz Garlic, minced
- - - Red pepper flakes
- 8 lb 8 oz *Kale, fresh, chopped (stems removed)
- - - Vegetable base
- - - Water
- - - (Optional) Jalapeños, 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) Jalapeños, fresh
100 Servings
Weight
- - - Canola oil
- 3 lb 4 oz *Onions, fresh, diced
- 1 lb Sugar
- 12 oz Garlic, minced
- - - Red pepper flakes
- 17 lb *Kale, fresh, chopped (stems removed)
- - - Vegetable base
- - - Water
- - - (Optional) Jalapeños, fresh
Measure
- 1 cup Canola oil
- 2 qt 2 cups 2 Tbsp 2 tsp *Onions, fresh, diced
- 2 cups Sugar
- 1 cup Garlic, minced
- 1 Tbsp 1 tsp Red pepper flakes
- 17 gal *Kale, fresh, chopped (stems removed)
- ¾ cup Vegetable base
- 3 gal Water
- 8 each (Optional) Jalapeños, fresh
Quantity
50 Servings
Weight
- - - Canola oil
- 1 lb 10 oz *Onions, fresh, diced
- 8 oz Sugar
- 6 oz Garlic, minced
- - - Red pepper flakes
- 8 lb 8 oz *Kale, fresh, chopped (stems removed)
- - - Vegetable base
- - - Water
- - - (Optional) Jalapeños, 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) Jalapeños, fresh
100 Servings
Weight
- - - Canola oil
- 3 lb 4 oz *Onions, fresh, diced
- 1 lb Sugar
- 12 oz Garlic, minced
- - - Red pepper flakes
- 17 lb *Kale, fresh, chopped (stems removed)
- - - Vegetable base
- - - Water
- - - (Optional) Jalapeños, fresh
Measure
- 1 cup Canola oil
- 2 qt 2 cups 2 Tbsp 2 tsp *Onions, fresh, diced
- 2 cups Sugar
- 1 cup Garlic, minced
- 1 Tbsp 1 tsp Red pepper flakes
- 17 gal *Kale, fresh, chopped (stems removed)
- ¾ cup Vegetable base
- 3 gal Water
- 8 each (Optional) Jalapeños, fresh
*See Marketing Guide
Ingredients
50 Servings
Weight
- - - Canola oil
- 1 lb 10 oz *Onions, fresh, diced
- 8 oz Sugar
- 6 oz Garlic, minced
- - - Red pepper flakes
- 8 lb 8 oz *Kale, fresh, chopped (stems removed)
- - - Vegetable base
- - - Water
- - - (Optional) Jalapeños, 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) Jalapeños, fresh
100 Servings
Weight
- - - Canola oil
- 3 lb 4 oz *Onions, fresh, diced
- 1 lb Sugar
- 12 oz Garlic, minced
- - - Red pepper flakes
- 17 lb *Kale, fresh, chopped (stems removed)
- - - Vegetable base
- - - Water
- - - (Optional) Jalapeños, fresh
Measure
- 1 cup Canola oil
- 2 qt 2 cups 2 Tbsp 2 tsp *Onions, fresh, diced
- 2 cups Sugar
- 1 cup Garlic, minced
- 1 Tbsp 1 tsp Red pepper flakes
- 17 gal *Kale, fresh, chopped (stems removed)
- ¾ cup Vegetable base
- 3 gal Water
- 8 each (Optional) Jalapeños, fresh
Quantity
50 Servings
Weight
- - - Canola oil
- 1 lb 10 oz *Onions, fresh, diced
- 8 oz Sugar
- 6 oz Garlic, minced
- - - Red pepper flakes
- 8 lb 8 oz *Kale, fresh, chopped (stems removed)
- - - Vegetable base
- - - Water
- - - (Optional) Jalapeños, 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) Jalapeños, fresh
100 Servings
Weight
- - - Canola oil
- 3 lb 4 oz *Onions, fresh, diced
- 1 lb Sugar
- 12 oz Garlic, minced
- - - Red pepper flakes
- 17 lb *Kale, fresh, chopped (stems removed)
- - - Vegetable base
- - - Water
- - - (Optional) Jalapeños, fresh
Measure
- 1 cup Canola oil
- 2 qt 2 cups 2 Tbsp 2 tsp *Onions, fresh, diced
- 2 cups Sugar
- 1 cup Garlic, minced
- 1 Tbsp 1 tsp Red pepper flakes
- 17 gal *Kale, fresh, chopped (stems removed)
- ¾ cup Vegetable base
- 3 gal Water
- 8 each (Optional) Jalapeños, fresh
*See Marketing Guide
Ingredients
50 Servings
Weight
- - - Canola oil
- 1 lb 10 oz *Onions, fresh, diced
- 8 oz Sugar
- 6 oz Garlic, minced
- - - Red pepper flakes
- 8 lb 8 oz *Kale, fresh, chopped (stems removed)
- - - Vegetable base
- - - Water
- - - (Optional) Jalapeños, 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) Jalapeños, fresh
100 Servings
Weight
- - - Canola oil
- 3 lb 4 oz *Onions, fresh, diced
- 1 lb Sugar
- 12 oz Garlic, minced
- - - Red pepper flakes
- 17 lb *Kale, fresh, chopped (stems removed)
- - - Vegetable base
- - - Water
- - - (Optional) Jalapeños, fresh
Measure
- 1 cup Canola oil
- 2 qt 2 cups 2 Tbsp 2 tsp *Onions, fresh, diced
- 2 cups Sugar
- 1 cup Garlic, minced
- 1 Tbsp 1 tsp Red pepper flakes
- 17 gal *Kale, fresh, chopped (stems removed)
- ¾ cup Vegetable base
- 3 gal Water
- 8 each (Optional) Jalapeños, fresh
Quantity
50 Servings
Weight
- - - Canola oil
- 1 lb 10 oz *Onions, fresh, diced
- 8 oz Sugar
- 6 oz Garlic, minced
- - - Red pepper flakes
- 8 lb 8 oz *Kale, fresh, chopped (stems removed)
- - - Vegetable base
- - - Water
- - - (Optional) Jalapeños, 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) Jalapeños, fresh
100 Servings
Weight
- - - Canola oil
- 3 lb 4 oz *Onions, fresh, diced
- 1 lb Sugar
- 12 oz Garlic, minced
- - - Red pepper flakes
- 17 lb *Kale, fresh, chopped (stems removed)
- - - Vegetable base
- - - Water
- - - (Optional) Jalapeños, fresh
Measure
- 1 cup Canola oil
- 2 qt 2 cups 2 Tbsp 2 tsp *Onions, fresh, diced
- 2 cups Sugar
- 1 cup Garlic, minced
- 1 Tbsp 1 tsp Red pepper flakes
- 17 gal *Kale, fresh, chopped (stems removed)
- ¾ cup Vegetable base
- 3 gal Water
- 8 each (Optional) Jalapeños, 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 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 INFORMATION
Winter Greens USDA Recipe for Schools
Amount Per Serving
0 ½ cup (No. 8 scoop)
Calories
76
Total Fat
3
g
5
%
Saturated Fat
0
g
0
%
Cholesterol
0
mg
0
%
Sodium
323
mg
14
%
Total Carbohydrate
11
g
4
%
Dietary Fiber
2
g
8
%
Total Sugars
6
g
7
%
Protein
2
g
4
%
Vitamin D
0
IU
0
%
Calcium
65
mg
7
%
Iron
1
mg
6
%
Potassium
210
mg
6
%
N/A=data not available
*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
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
50 Servings:
About 13 lb 12 ozAbout 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")
