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Winter Greens USDA Recipe for Adults in CACFP

Although harvested in the winter, greens are great any time of the year! Winter Greens are fresh kale, cooked with onions, garlic and red pepper flakes.
CACFP Adult Portion Crediting Information
½ cup (4 oz spoodle) provides ½ cup vegetable (½ cup dark green vegetable).
Course: Side Dish, vegetarian
Keyword: CACFP
Age Group: Adult
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Side Dish, Vegetarian, Plant-based
Program Meal Component: Vegetables
Vegetable Subgroup: Dark Green Vegetable
Meal Service Temperature: Hot
Cooking Method: Sauté
Season: Fall, Spring, Winter
25 Servings
Calories: 59

Ingredients

25 Servings

    Weight

    • - - Canola oil OR Sesame oil
    • 4 lb *Fresh kale, chopped (stems removed)
    • - - Dehydrated onions
    • - - Sugar
    • 3 oz Garlic, minced
    • - - Red pepper flakes
    • - - Vegetable base, low sodium
    • - - Fresh jalapeños, seeded, diced (optional)
    • - - Water

    Measure

    • ⅛ cup Canola oil OR Sesame oil
    • 4 gal *Fresh kale, chopped (stems removed)
    • ⅓ cup Dehydrated onions
    • 2 Tbsp Sugar
    • ⅓ cup Garlic, minced
    • 1 tsp Red pepper flakes
    • ⅓ cup Vegetable base, low sodium
    • 2 each Fresh jalapeños, seeded, diced (optional)
    • 1 cup Water

    50 Servings

      Weight

      • - - Canola oil OR Sesame oil
      • 8 lb *Fresh kale, chopped (stems removed)
      • 3 oz Dehydrated onions
      • - - Sugar
      • 6 oz Garlic, minced
      • - - Red pepper flakes
      • - - Vegetable base, low sodium
      • - - Fresh jalapeños, seeded, diced (optional)
      • - - Water

      Measure

      • ¼ cup Canola oil OR Sesame oil
      • 8 gal *Fresh kale, chopped (stems removed)
      • ⅔ cup Dehydrated onions
      • ¼ cup Sugar
      • ⅔ cup Garlic, minced
      • 2 tsp Red pepper flakes
      • ⅔ cup Vegetable base, low sodium
      • 4 each Fresh jalapeños, seeded, diced (optional)
      • 2 cups Water

      -

      25 Servings

        Weight

        • - - Canola oil OR Sesame oil
        • 4 lb *Fresh kale, chopped (stems removed)
        • - - Dehydrated onions
        • - - Sugar
        • 3 oz Garlic, minced
        • - - Red pepper flakes
        • - - Vegetable base, low sodium
        • - - Fresh jalapeños, seeded, diced (optional)
        • - - Water

        Measure

        • ⅛ cup Canola oil OR Sesame oil
        • 4 gal *Fresh kale, chopped (stems removed)
        • ⅓ cup Dehydrated onions
        • 2 Tbsp Sugar
        • ⅓ cup Garlic, minced
        • 1 tsp Red pepper flakes
        • ⅓ cup Vegetable base, low sodium
        • 2 each Fresh jalapeños, seeded, diced (optional)
        • 1 cup Water

        50 Servings

          Weight

          • - - Canola oil OR Sesame oil
          • 8 lb *Fresh kale, chopped (stems removed)
          • 3 oz Dehydrated onions
          • - - Sugar
          • 6 oz Garlic, minced
          • - - Red pepper flakes
          • - - Vegetable base, low sodium
          • - - Fresh jalapeños, seeded, diced (optional)
          • - - Water

          Measure

          • ¼ cup Canola oil OR Sesame oil
          • 8 gal *Fresh kale, chopped (stems removed)
          • ⅔ cup Dehydrated onions
          • ¼ cup Sugar
          • ⅔ cup Garlic, minced
          • 2 tsp Red pepper flakes
          • ⅔ cup Vegetable base, low sodium
          • 4 each Fresh jalapeños, seeded, diced (optional)
          • 2 cups Water

          Instructions

          • Heat oil in a large stock pot uncovered over high heat.
          • Add kale, onions, sugar, garlic, red pepper flakes, vegetable base and jalapeños (optional). Cook uncovered for 5-6 minutes over high heat stirring constantly.
          • Add water.
          • Reduce heat to low. Stir well and cook for an additional minute. Add additional water if needed to prevent sticking.
          • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
          • Pour 4 lb (about 3 qt 2 cups) kale into a steam table pan (12” x 20” x 2½”).
            For 25 servings, use 1 pan.
            For 50 servings, use 2 pans.
          • Critical Control Point: Hold for hot service at 140 °F or higher.
          • Serve ½ cup (portion with 4 oz spoodle or No. 8 scoop).

          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.

          Nutrition

          Serving: 0½ cup (4 oz spoodle or No. 8 scoop) | Calories: 59 | Total Carbohydrate: 7g | Protein: 2g | Total Fat: 2g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 118mg | Potassium: 201mg | Dietary Fiber: 2g | Total Sugars: 2g | Vitamin C: 33mg | Vitamin D: 0IU | Calcium: 59mg | Iron: 1mg | Vitamin A: 520mcg