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Sautéed Spinach and Tomatoes USDA Recipe for Adults in CACFP

Sautéed Spinach and Tomatoes contains fresh spinach cooked with onions, red bell peppers, herbs, and ginger. This dish is part of a satisfying African meal made up of Jollof Rice, Kati Kati Chicken, and Sautéed Spinach and Tomatoes. Check out the USDA version of all these recipes!
CACFP Adult Portion Crediting Information
⅓ cup (No. 12 scoop) provides ¼ cup 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: Red-Orange Vegetables, Dark Green Vegetable
Meal Service Temperature: Hot
Cooking Method: Sauté
Season: Fall, Spring
25 Servings
Calories: 39

Ingredients

25 Servings

    Weight

    • - - Margarine, trans fat-free
    • 8 oz *Fresh onions, diced
    • 8 oz *Fresh red bell peppers, diced
    • - - Garlic, minced
    • 8 oz Canned tomato paste
    • 6 oz Canned low sodium diced tomatoes, drained
    • - - Fresh ginger, chopped
    • - - OR
    • - - Ground ginger (only if fresh is unavailable)
    • 4 lb *Fresh spinach, leaves
    • - - Salt
    • - - Red pepper flakes

    Measure

    • 3 Tbsp Margarine, trans fat-free
    • 1½ cups 1 Tbsp *Fresh onions, diced
    • 1½ cups *Fresh red bell peppers, diced
    • 2 Tbsp Garlic, minced
    • - - Canned tomato paste
    • ¾ cup Canned low sodium diced tomatoes, drained
    • 2 Tbsp Fresh ginger, chopped
    • - - OR
    • 2 tsp Ground ginger (only if fresh is unavailable)
    • 4 gal *Fresh spinach, leaves
    • 1½ tsp Salt
    • 1 tsp Red pepper flakes

    50 Serves

      Weight

      • - - Margarine, trans fat-free
      • 1 lb *Fresh onions, diced
      • 1 lb *Fresh red bell peppers, diced
      • - - Garlic, minced
      • 1 lb Canned tomato paste
      • 12 oz Canned low sodium diced tomatoes, drained
      • - - Fresh ginger, chopped
      • - - OR
      • - - Ground ginger (only if fresh is unavailable)
      • 8 lb *Fresh spinach, leaves
      • - - Salt
      • - - Red pepper flakes

      Measure

      • ⅓ cup 2 tsp Margarine, trans fat-free
      • 3 cups 2 Tbsp *Fresh onions, diced
      • 3 cups *Fresh red bell peppers, diced
      • ¼ cup Garlic, minced
      • - - Canned tomato paste
      • 1½ cups Canned low sodium diced tomatoes, drained
      • ¼ cup Fresh ginger, chopped
      • - - OR
      • 1 Tbsp 1 tsp Ground ginger (only if fresh is unavailable)
      • 8 gal *Fresh spinach, leaves
      • 3 tsp Salt
      • 2 tsp Red pepper flakes

      -

      25 Servings

        Weight

        • - - Margarine, trans fat-free
        • 8 oz *Fresh onions, diced
        • 8 oz *Fresh red bell peppers, diced
        • - - Garlic, minced
        • 8 oz Canned tomato paste
        • 6 oz Canned low sodium diced tomatoes, drained
        • - - Fresh ginger, chopped
        • - - OR
        • - - Ground ginger (only if fresh is unavailable)
        • 4 lb *Fresh spinach, leaves
        • - - Salt
        • - - Red pepper flakes

        Measure

        • 3 Tbsp Margarine, trans fat-free
        • 1½ cups 1 Tbsp *Fresh onions, diced
        • 1½ cups *Fresh red bell peppers, diced
        • 2 Tbsp Garlic, minced
        • - - Canned tomato paste
        • ¾ cup Canned low sodium diced tomatoes, drained
        • 2 Tbsp Fresh ginger, chopped
        • - - OR
        • 2 tsp Ground ginger (only if fresh is unavailable)
        • 4 gal *Fresh spinach, leaves
        • 1½ tsp Salt
        • 1 tsp Red pepper flakes

        50 Serves

          Weight

          • - - Margarine, trans fat-free
          • 1 lb *Fresh onions, diced
          • 1 lb *Fresh red bell peppers, diced
          • - - Garlic, minced
          • 1 lb Canned tomato paste
          • 12 oz Canned low sodium diced tomatoes, drained
          • - - Fresh ginger, chopped
          • - - OR
          • - - Ground ginger (only if fresh is unavailable)
          • 8 lb *Fresh spinach, leaves
          • - - Salt
          • - - Red pepper flakes

          Measure

          • ⅓ cup 2 tsp Margarine, trans fat-free
          • 3 cups 2 Tbsp *Fresh onions, diced
          • 3 cups *Fresh red bell peppers, diced
          • ¼ cup Garlic, minced
          • - - Canned tomato paste
          • 1½ cups Canned low sodium diced tomatoes, drained
          • ¼ cup Fresh ginger, chopped
          • - - OR
          • 1 Tbsp 1 tsp Ground ginger (only if fresh is unavailable)
          • 8 gal *Fresh spinach, leaves
          • 3 tsp Salt
          • 2 tsp Red pepper flakes

          Instructions

          • Heat margarine over medium heat in a large stock pot.
          • Add onions, bell peppers, garlic, tomato paste, diced tomatoes, ginger. Sauté uncovered for 2 minutes over medium heat. Stir frequently.
          • Add spinach in batches (1 lb per batch). Stir for 30 seconds after adding each batch. (Over cooking spinach will significantly reduce yield).
          • After last batch, cook for 30 seconds, stirring briskly and remove from heat immediately.
          • Add salt and red pepper flakes. Stir well.
          • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
          • Transfer to a steam table pan (12" x 20" x 2½") lightly coated with pan release spray.
            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 ¾ cup (portion with 6 oz spoodle).

          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: 0¾ cup (6 oz spoodle) | Calories: 39 | Total Carbohydrate: 6g | Protein: 2g | Total Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 199mg | Potassium: 396mg | Dietary Fiber: 2g | Total Sugars: 2g | Vitamin C: 27mg | Vitamin D: 7IU | Calcium: 89mg | Iron: 3mg | Vitamin A: 328mcg