Sauteed Spinach and Tomatoes
6 servings
For 25 & 50 servings, see Recipe notes below.
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).
Ingredients
Sauteed Spinach and Tomatoes
| 1 Tbsp Margarine, trans fat free |
| ¼ cup or 1 ½ oz Fresh onions, diced |
| ½ cup or 1 ½ 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 |
Sauteed Spinach and Tomatoes Directions
- 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 NO 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).
Notes
Source: Recipes for Healthy Kids: Cookbook for Schools (USDA).
