Collard Greens USDA Recipe for Schools

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.
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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

                                          Nutrition Facts
                                          Collard Greens USDA Recipe for Schools
                                          Amount Per Serving 0 ⅓ cup
                                          Calories 72 Calories from Fat 18
                                          % Daily Value*
                                          Total Fat 2g3%
                                          Saturated Fat 0g0%
                                          Cholesterol 0mg0%
                                          Sodium 166mg7%
                                          Potassium 161mg5%
                                          Total Carbohydrates 12g4%
                                          Dietary Fiber 4g17%
                                          Total Sugars 6g7%
                                          Protein 3g6%
                                          Vitamin D 0IU0%
                                          Calcium 129mg13%
                                          Iron 1mg6%
                                          *
                                          *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 oz

                                          About 2 gal 2 qt ½ cup/4 steam table pans (12" x 20" x 2¹⁄2")