Collard Greens -
USDA Recipe for Schools
Age Group: Ages 6-18
Serving Size: 50-100
This is a delicious combination of collard greens, green peppers, and caramelized onions.NSLP/SBP CREDITING INFORMATION 1⁄3 cup (No. 12 scoop) provides 1⁄4 cup vegetable.
Ingredients
50 Servings
Weight
- - - Canola oil
- 3 lb 12 oz *Fresh onions, diced
- 6 oz Sugar
- 10 oz *Fresh green bell peppers, sliced
- - - Garlic, minced
- - - Red pepper flakes
- 8 lb *Fresh collard greens, chopped (stems removed)
- - - Vegetable base powder
- - - Water
- - - (Optional) Jalapenos
Measure
- ¼ cup 2 Tbsp Canola oil
- 2 qt 2⅔ cups *Fresh onions, diced
- ⅔ cup 1 Tbsp 1 tsp Sugar
- 1¾ cup 2 Tbsp *Fresh green bell peppers, sliced
- 2 Tbsp Garlic, minced
- 1 Tbsp 1 tsp Red pepper flakes
- 6 gal 1 qt 1½ cups *Fresh collard greens, chopped (stems removed)
- 3 Tbsp Vegetable base powder
- 1 gal Water
- 4 each (Optional) Jalapenos
100 Servings
Weight
- - - Canola oil
- 7 lb 8 oz *Fresh onions, diced
- 12 oz Sugar
- 1 lb 4 oz *Fresh green bell peppers, sliced
- - - Garlic, minced
- - - Red pepper flakes
- 16 lb *Fresh collard greens, chopped (stems removed)
- - - Vegetable base powder
- - - Water
- - - (Optional) Jalapenos
Measure
- ¾ cup Canola oil
- 1 gal 1 qt 1⅓ cups *Fresh onions, diced
- 1⅓ cups 2 Tbsp 2 tsp Sugar
- 3¾ cups *Fresh green bell peppers, sliced
- ¼ cup Garlic, minced
- 2 Tbsp 2 tsp Red pepper flakes
- 12 gal 2 qt 3 cups *Fresh collard greens, chopped (stems removed)
- ¼ cup 2 Tbsp Vegetable base powder
- 2 gal Water
- 8 each (Optional) Jalapenos
Quantity
50 Servings
Weight
- - - Canola oil
- 3 lb 12 oz *Fresh onions, diced
- 6 oz Sugar
- 10 oz *Fresh green bell peppers, sliced
- - - Garlic, minced
- - - Red pepper flakes
- 8 lb *Fresh collard greens, chopped (stems removed)
- - - Vegetable base powder
- - - Water
- - - (Optional) Jalapenos
Measure
- ¼ cup 2 Tbsp Canola oil
- 2 qt 2⅔ cups *Fresh onions, diced
- ⅔ cup 1 Tbsp 1 tsp Sugar
- 1¾ cup 2 Tbsp *Fresh green bell peppers, sliced
- 2 Tbsp Garlic, minced
- 1 Tbsp 1 tsp Red pepper flakes
- 6 gal 1 qt 1½ cups *Fresh collard greens, chopped (stems removed)
- 3 Tbsp Vegetable base powder
- 1 gal Water
- 4 each (Optional) Jalapenos
100 Servings
Weight
- - - Canola oil
- 7 lb 8 oz *Fresh onions, diced
- 12 oz Sugar
- 1 lb 4 oz *Fresh green bell peppers, sliced
- - - Garlic, minced
- - - Red pepper flakes
- 16 lb *Fresh collard greens, chopped (stems removed)
- - - Vegetable base powder
- - - Water
- - - (Optional) Jalapenos
Measure
- ¾ cup Canola oil
- 1 gal 1 qt 1⅓ cups *Fresh onions, diced
- 1⅓ cups 2 Tbsp 2 tsp Sugar
- 3¾ cups *Fresh green bell peppers, sliced
- ¼ cup Garlic, minced
- 2 Tbsp 2 tsp Red pepper flakes
- 12 gal 2 qt 3 cups *Fresh collard greens, chopped (stems removed)
- ¼ cup 2 Tbsp Vegetable base powder
- 2 gal Water
- 8 each (Optional) Jalapenos
Ingredients
50 Servings
Weight
- - - Canola oil
- 3 lb 12 oz *Fresh onions, diced
- 6 oz Sugar
- 10 oz *Fresh green bell peppers, sliced
- - - Garlic, minced
- - - Red pepper flakes
- 8 lb *Fresh collard greens, chopped (stems removed)
- - - Vegetable base powder
- - - Water
- - - (Optional) Jalapenos
Measure
- ¼ cup 2 Tbsp Canola oil
- 2 qt 2⅔ cups *Fresh onions, diced
- ⅔ cup 1 Tbsp 1 tsp Sugar
- 1¾ cup 2 Tbsp *Fresh green bell peppers, sliced
- 2 Tbsp Garlic, minced
- 1 Tbsp 1 tsp Red pepper flakes
- 6 gal 1 qt 1½ cups *Fresh collard greens, chopped (stems removed)
- 3 Tbsp Vegetable base powder
- 1 gal Water
- 4 each (Optional) Jalapenos
100 Servings
Weight
- - - Canola oil
- 7 lb 8 oz *Fresh onions, diced
- 12 oz Sugar
- 1 lb 4 oz *Fresh green bell peppers, sliced
- - - Garlic, minced
- - - Red pepper flakes
- 16 lb *Fresh collard greens, chopped (stems removed)
- - - Vegetable base powder
- - - Water
- - - (Optional) Jalapenos
Measure
- ¾ cup Canola oil
- 1 gal 1 qt 1⅓ cups *Fresh onions, diced
- 1⅓ cups 2 Tbsp 2 tsp Sugar
- 3¾ cups *Fresh green bell peppers, sliced
- ¼ cup Garlic, minced
- 2 Tbsp 2 tsp Red pepper flakes
- 12 gal 2 qt 3 cups *Fresh collard greens, chopped (stems removed)
- ¼ cup 2 Tbsp Vegetable base powder
- 2 gal Water
- 8 each (Optional) Jalapenos
Quantity
50 Servings
Weight
- - - Canola oil
- 3 lb 12 oz *Fresh onions, diced
- 6 oz Sugar
- 10 oz *Fresh green bell peppers, sliced
- - - Garlic, minced
- - - Red pepper flakes
- 8 lb *Fresh collard greens, chopped (stems removed)
- - - Vegetable base powder
- - - Water
- - - (Optional) Jalapenos
Measure
- ¼ cup 2 Tbsp Canola oil
- 2 qt 2⅔ cups *Fresh onions, diced
- ⅔ cup 1 Tbsp 1 tsp Sugar
- 1¾ cup 2 Tbsp *Fresh green bell peppers, sliced
- 2 Tbsp Garlic, minced
- 1 Tbsp 1 tsp Red pepper flakes
- 6 gal 1 qt 1½ cups *Fresh collard greens, chopped (stems removed)
- 3 Tbsp Vegetable base powder
- 1 gal Water
- 4 each (Optional) Jalapenos
100 Servings
Weight
- - - Canola oil
- 7 lb 8 oz *Fresh onions, diced
- 12 oz Sugar
- 1 lb 4 oz *Fresh green bell peppers, sliced
- - - Garlic, minced
- - - Red pepper flakes
- 16 lb *Fresh collard greens, chopped (stems removed)
- - - Vegetable base powder
- - - Water
- - - (Optional) Jalapenos
Measure
- ¾ cup Canola oil
- 1 gal 1 qt 1⅓ cups *Fresh onions, diced
- 1⅓ cups 2 Tbsp 2 tsp Sugar
- 3¾ cups *Fresh green bell peppers, sliced
- ¼ cup Garlic, minced
- 2 Tbsp 2 tsp Red pepper flakes
- 12 gal 2 qt 3 cups *Fresh collard greens, chopped (stems removed)
- ¼ cup 2 Tbsp Vegetable base powder
- 2 gal Water
- 8 each (Optional) Jalapenos
*See Marketing Guide
Ingredients
50 Servings
Weight
- - - Canola oil
- 3 lb 12 oz *Fresh onions, diced
- 6 oz Sugar
- 10 oz *Fresh green bell peppers, sliced
- - - Garlic, minced
- - - Red pepper flakes
- 8 lb *Fresh collard greens, chopped (stems removed)
- - - Vegetable base powder
- - - Water
- - - (Optional) Jalapenos
Measure
- ¼ cup 2 Tbsp Canola oil
- 2 qt 2⅔ cups *Fresh onions, diced
- ⅔ cup 1 Tbsp 1 tsp Sugar
- 1¾ cup 2 Tbsp *Fresh green bell peppers, sliced
- 2 Tbsp Garlic, minced
- 1 Tbsp 1 tsp Red pepper flakes
- 6 gal 1 qt 1½ cups *Fresh collard greens, chopped (stems removed)
- 3 Tbsp Vegetable base powder
- 1 gal Water
- 4 each (Optional) Jalapenos
100 Servings
Weight
- - - Canola oil
- 7 lb 8 oz *Fresh onions, diced
- 12 oz Sugar
- 1 lb 4 oz *Fresh green bell peppers, sliced
- - - Garlic, minced
- - - Red pepper flakes
- 16 lb *Fresh collard greens, chopped (stems removed)
- - - Vegetable base powder
- - - Water
- - - (Optional) Jalapenos
Measure
- ¾ cup Canola oil
- 1 gal 1 qt 1⅓ cups *Fresh onions, diced
- 1⅓ cups 2 Tbsp 2 tsp Sugar
- 3¾ cups *Fresh green bell peppers, sliced
- ¼ cup Garlic, minced
- 2 Tbsp 2 tsp Red pepper flakes
- 12 gal 2 qt 3 cups *Fresh collard greens, chopped (stems removed)
- ¼ cup 2 Tbsp Vegetable base powder
- 2 gal Water
- 8 each (Optional) Jalapenos
Quantity
50 Servings
Weight
- - - Canola oil
- 3 lb 12 oz *Fresh onions, diced
- 6 oz Sugar
- 10 oz *Fresh green bell peppers, sliced
- - - Garlic, minced
- - - Red pepper flakes
- 8 lb *Fresh collard greens, chopped (stems removed)
- - - Vegetable base powder
- - - Water
- - - (Optional) Jalapenos
Measure
- ¼ cup 2 Tbsp Canola oil
- 2 qt 2⅔ cups *Fresh onions, diced
- ⅔ cup 1 Tbsp 1 tsp Sugar
- 1¾ cup 2 Tbsp *Fresh green bell peppers, sliced
- 2 Tbsp Garlic, minced
- 1 Tbsp 1 tsp Red pepper flakes
- 6 gal 1 qt 1½ cups *Fresh collard greens, chopped (stems removed)
- 3 Tbsp Vegetable base powder
- 1 gal Water
- 4 each (Optional) Jalapenos
100 Servings
Weight
- - - Canola oil
- 7 lb 8 oz *Fresh onions, diced
- 12 oz Sugar
- 1 lb 4 oz *Fresh green bell peppers, sliced
- - - Garlic, minced
- - - Red pepper flakes
- 16 lb *Fresh collard greens, chopped (stems removed)
- - - Vegetable base powder
- - - Water
- - - (Optional) Jalapenos
Measure
- ¾ cup Canola oil
- 1 gal 1 qt 1⅓ cups *Fresh onions, diced
- 1⅓ cups 2 Tbsp 2 tsp Sugar
- 3¾ cups *Fresh green bell peppers, sliced
- ¼ cup Garlic, minced
- 2 Tbsp 2 tsp Red pepper flakes
- 12 gal 2 qt 3 cups *Fresh collard greens, chopped (stems removed)
- ¼ cup 2 Tbsp Vegetable base powder
- 2 gal Water
- 8 each (Optional) Jalapenos
*See Marketing Guide
Ingredients
50 Servings
Weight
- - - Canola oil
- 3 lb 12 oz *Fresh onions, diced
- 6 oz Sugar
- 10 oz *Fresh green bell peppers, sliced
- - - Garlic, minced
- - - Red pepper flakes
- 8 lb *Fresh collard greens, chopped (stems removed)
- - - Vegetable base powder
- - - Water
- - - (Optional) Jalapenos
Measure
- ¼ cup 2 Tbsp Canola oil
- 2 qt 2⅔ cups *Fresh onions, diced
- ⅔ cup 1 Tbsp 1 tsp Sugar
- 1¾ cup 2 Tbsp *Fresh green bell peppers, sliced
- 2 Tbsp Garlic, minced
- 1 Tbsp 1 tsp Red pepper flakes
- 6 gal 1 qt 1½ cups *Fresh collard greens, chopped (stems removed)
- 3 Tbsp Vegetable base powder
- 1 gal Water
- 4 each (Optional) Jalapenos
100 Servings
Weight
- - - Canola oil
- 7 lb 8 oz *Fresh onions, diced
- 12 oz Sugar
- 1 lb 4 oz *Fresh green bell peppers, sliced
- - - Garlic, minced
- - - Red pepper flakes
- 16 lb *Fresh collard greens, chopped (stems removed)
- - - Vegetable base powder
- - - Water
- - - (Optional) Jalapenos
Measure
- ¾ cup Canola oil
- 1 gal 1 qt 1⅓ cups *Fresh onions, diced
- 1⅓ cups 2 Tbsp 2 tsp Sugar
- 3¾ cups *Fresh green bell peppers, sliced
- ¼ cup Garlic, minced
- 2 Tbsp 2 tsp Red pepper flakes
- 12 gal 2 qt 3 cups *Fresh collard greens, chopped (stems removed)
- ¼ cup 2 Tbsp Vegetable base powder
- 2 gal Water
- 8 each (Optional) Jalapenos
Quantity
50 Servings
Weight
- - - Canola oil
- 3 lb 12 oz *Fresh onions, diced
- 6 oz Sugar
- 10 oz *Fresh green bell peppers, sliced
- - - Garlic, minced
- - - Red pepper flakes
- 8 lb *Fresh collard greens, chopped (stems removed)
- - - Vegetable base powder
- - - Water
- - - (Optional) Jalapenos
Measure
- ¼ cup 2 Tbsp Canola oil
- 2 qt 2⅔ cups *Fresh onions, diced
- ⅔ cup 1 Tbsp 1 tsp Sugar
- 1¾ cup 2 Tbsp *Fresh green bell peppers, sliced
- 2 Tbsp Garlic, minced
- 1 Tbsp 1 tsp Red pepper flakes
- 6 gal 1 qt 1½ cups *Fresh collard greens, chopped (stems removed)
- 3 Tbsp Vegetable base powder
- 1 gal Water
- 4 each (Optional) Jalapenos
100 Servings
Weight
- - - Canola oil
- 7 lb 8 oz *Fresh onions, diced
- 12 oz Sugar
- 1 lb 4 oz *Fresh green bell peppers, sliced
- - - Garlic, minced
- - - Red pepper flakes
- 16 lb *Fresh collard greens, chopped (stems removed)
- - - Vegetable base powder
- - - Water
- - - (Optional) Jalapenos
Measure
- ¾ cup Canola oil
- 1 gal 1 qt 1⅓ cups *Fresh onions, diced
- 1⅓ cups 2 Tbsp 2 tsp Sugar
- 3¾ cups *Fresh green bell peppers, sliced
- ¼ cup Garlic, minced
- 2 Tbsp 2 tsp Red pepper flakes
- 12 gal 2 qt 3 cups *Fresh collard greens, chopped (stems removed)
- ¼ cup 2 Tbsp Vegetable base powder
- 2 gal Water
- 8 each (Optional) Jalapenos
*See Marketing Guide
Ingredients
50 Servings
Weight
- - - Canola oil
- 3 lb 12 oz *Fresh onions, diced
- 6 oz Sugar
- 10 oz *Fresh green bell peppers, sliced
- - - Garlic, minced
- - - Red pepper flakes
- 8 lb *Fresh collard greens, chopped (stems removed)
- - - Vegetable base powder
- - - Water
- - - (Optional) Jalapenos
Measure
- ¼ cup 2 Tbsp Canola oil
- 2 qt 2⅔ cups *Fresh onions, diced
- ⅔ cup 1 Tbsp 1 tsp Sugar
- 1¾ cup 2 Tbsp *Fresh green bell peppers, sliced
- 2 Tbsp Garlic, minced
- 1 Tbsp 1 tsp Red pepper flakes
- 6 gal 1 qt 1½ cups *Fresh collard greens, chopped (stems removed)
- 3 Tbsp Vegetable base powder
- 1 gal Water
- 4 each (Optional) Jalapenos
100 Servings
Weight
- - - Canola oil
- 7 lb 8 oz *Fresh onions, diced
- 12 oz Sugar
- 1 lb 4 oz *Fresh green bell peppers, sliced
- - - Garlic, minced
- - - Red pepper flakes
- 16 lb *Fresh collard greens, chopped (stems removed)
- - - Vegetable base powder
- - - Water
- - - (Optional) Jalapenos
Measure
- ¾ cup Canola oil
- 1 gal 1 qt 1⅓ cups *Fresh onions, diced
- 1⅓ cups 2 Tbsp 2 tsp Sugar
- 3¾ cups *Fresh green bell peppers, sliced
- ¼ cup Garlic, minced
- 2 Tbsp 2 tsp Red pepper flakes
- 12 gal 2 qt 3 cups *Fresh collard greens, chopped (stems removed)
- ¼ cup 2 Tbsp Vegetable base powder
- 2 gal Water
- 8 each (Optional) Jalapenos
Quantity
50 Servings
Weight
- - - Canola oil
- 3 lb 12 oz *Fresh onions, diced
- 6 oz Sugar
- 10 oz *Fresh green bell peppers, sliced
- - - Garlic, minced
- - - Red pepper flakes
- 8 lb *Fresh collard greens, chopped (stems removed)
- - - Vegetable base powder
- - - Water
- - - (Optional) Jalapenos
Measure
- ¼ cup 2 Tbsp Canola oil
- 2 qt 2⅔ cups *Fresh onions, diced
- ⅔ cup 1 Tbsp 1 tsp Sugar
- 1¾ cup 2 Tbsp *Fresh green bell peppers, sliced
- 2 Tbsp Garlic, minced
- 1 Tbsp 1 tsp Red pepper flakes
- 6 gal 1 qt 1½ cups *Fresh collard greens, chopped (stems removed)
- 3 Tbsp Vegetable base powder
- 1 gal Water
- 4 each (Optional) Jalapenos
100 Servings
Weight
- - - Canola oil
- 7 lb 8 oz *Fresh onions, diced
- 12 oz Sugar
- 1 lb 4 oz *Fresh green bell peppers, sliced
- - - Garlic, minced
- - - Red pepper flakes
- 16 lb *Fresh collard greens, chopped (stems removed)
- - - Vegetable base powder
- - - Water
- - - (Optional) Jalapenos
Measure
- ¾ cup Canola oil
- 1 gal 1 qt 1⅓ cups *Fresh onions, diced
- 1⅓ cups 2 Tbsp 2 tsp Sugar
- 3¾ cups *Fresh green bell peppers, sliced
- ¼ cup Garlic, minced
- 2 Tbsp 2 tsp Red pepper flakes
- 12 gal 2 qt 3 cups *Fresh collard greens, chopped (stems removed)
- ¼ cup 2 Tbsp Vegetable base powder
- 2 gal Water
- 8 each (Optional) Jalapenos
*See Marketing Guide
Instructions
- Heat oil in a large stock pot uncovered over high heat.
- Add onions. Cook for about 5 minutes, stirring constantly.
- Add sugar and bell peppers. Cook for another 2–3 minutes, stirring constantly. Onions will begin to caramelize.
- Add garlic and pepper flakes.
- Reduce heat to medium. Add collard greens and vegetable base. Sauté uncovered for 2–3 minutes.
- Add water. Stir well.
- (Optional) Add jalapenos.
- Bring to a boil, and turn down to a simmer. Cook for 30–45 minutes or until greens are tender.
- Critical Control Point: Heat to 140 °F or higher.
- Pour 3 qt (about 5 lb 1 oz) collard greens 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 140 °F or higher.
- Remove jalapenos before serving.
- Portion with No. 12 scoop (1⁄3 cup).
Nutrition INFORMATION
Collard Greens -
USDA Recipe for Schools
USDA Recipe for Schools
Amount Per Serving ⅓ cup
Calories
72
Total Fat
2
g
3
%
Saturated Fat
0
g
0
%
Cholesterol
0
mg
0
%
Sodium
166
mg
7
%
Total Carbohydrate
12
g
4
%
Dietary Fiber
4
g
17
%
Total Sugars
6
g
7
%
Protein
3
g
6
%
Vitamin D
0
IU
0
%
Calcium
129
mg
13
%
Iron
1
mg
6
%
Potassium
161
mg
5
%
N/A=data not available
*Marketing Guide
50 Servings:
Mature onions: 4 lb 6 oz Green bell peppers: 14 oz Collard Greens: 14 lb 2 oz Jalapenos: 4 each
100 Servings:
Mature onions: 8 lb 12 oz Green bell peppers: 1 lb 12 oz Collard Greens: 28 lb 4 oz Jalapenos: 8 each
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 10 lb 2 oz About 1 gal 1 qt ¼ cup/2 steam table pans (12" x 20" x 2¹⁄2")
100 Servings:
About 20 lb 4 ozAbout 2 gal 2 qt ½ cup/4 steam table pans (12" x 20" x 2¹⁄2")
