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).


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
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

  1. Heat margarine over medium heat in a medium saucepan.
  2. Add onions, bell peppers, garlic, ginger, and red pepper flakes. Sauté uncovered for 3 minutes over medium heat. Stir frequently.
  3. Add spinach. Once spinach begins to wilt, add tomato paste. Stir frequently.
  4. 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.
  5. Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
  6. Transfer spinach to a serving dish. Keep warm.
  7. Critical Control Point: Hold at 140 °F or higher until served.
  8. Serve ½ cup (½ cup measuring cup or No. 8 scoop).


Source: Recipes for Healthy Kids: Cookbook for Schools (USDA).

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