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.
1⁄3 cup (No. 12 scoop) provides 1⁄4 cup vegetable.
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  • 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 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 Carbohydrate 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


*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")