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Sautéed Spinach and Tomatoes USDA Recipe for Family Child Care

Sautéed Spinach and Tomatoes is a delicious combination of 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 CACFP version of all these recipes!
CACFP Home Childcare Crediting Information
½ cup (½ cup measuring cup or No. 8 scoop) provides ½ cup vegetable (⅜ cup dark green vegetable, and ⅛ cup red/orange vegetable).
Prep Time15 minutes
Cook Time3 minutes
Total Time18 minutes
Course: Side Dish, vegetarian
Keyword: Recipes for Home
Age Group: Ages 3-5
Serving Size: 6
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Plant-based
Program Meal Component: Vegetables
Vegetable Subgroup: Red-Orange Vegetables, Dark Green Vegetable
Meal Service Temperature: Hot
Cooking Method: Sauté
Season: Fall, Spring
6 Servings
Calories: 37

Ingredients

  • 1 Tbsp Margarine, trans fat free
  • ¼ cup or 1½ oz Fresh onions, diced
  • ½ cup or 1½ oz Fresh red bell pepper, diced
  • 2 tsp Garlic, minced
  • 2 tsp Fresh ginger, chopped
  • - - OR
  • ½ tsp Ground ginger
  • ¼ tsp Red pepper flakes
  • 12 oz Fresh spinach leaves
  • 2 oz Canned no-salt-added tomato paste
  • ¼ tsp Salt

-

  • 1 Tbsp Margarine, trans fat free
  • ¼ cup or 1½ oz Fresh onions, diced
  • ½ cup or 1½ oz Fresh red bell pepper, diced
  • 2 tsp Garlic, minced
  • 2 tsp Fresh ginger, chopped
  • - - OR
  • ½ tsp Ground ginger
  • ¼ tsp Red pepper flakes
  • 12 oz Fresh spinach leaves
  • 2 oz Canned no-salt-added tomato paste
  • ¼ tsp Salt

Instructions

  • Heat margarine over medium heat in a medium saucepan.
  • Add onions, bell peppers, garlic, ginger, and red pepper flakes. Sauté uncovered for 3 minutes over medium heat. Stir frequently.
  • Add spinach. Once spinach begins to wilt, add tomato paste. Stir frequently.
  • Add salt. Stir well. Sauté uncovered over medium-high heat, for 1 minute, stirring frequently until spinach reduces. Remove from heat immediately.
    DO NOT OVERCOOK.
    Overcooking spinach will significantly reduce the amount of spinach.
  • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
  • Transfer spinach to a serving dish. Keep warm.
  • Critical Control Point: Hold at 140 °F or higher until served.
  • Serve ½ cup (½ cup measuring cup or No. 8 scoop).

Nutrition

Serving: 0½ cup (No. 8 scoop) | Calories: 37 | Total Carbohydrate: 5g | Protein: 2g | Total Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 152mg | Potassium: 324mg | Dietary Fiber: 2g | Total Sugars: 2g | Vitamin C: 23mg | Vitamin D: 10IU | Calcium: 72mg | Iron: 2mg | Vitamin A: 262mcg