Winter Greens

6 servings
For 25 & 50 servings, see Recipe notes below.

CACFP Home Childcare Crediting Information

½ cup (½ cup measuring cup or 4 oz spoodle) provides:

  • ½ cup vegetable (½ cup dark green vegetable).


Winter Greens

1 ¾ tsp  Canola oil or Sesame oil
1 lb or 1 gal  Fresh kale, pre-chopped stems removed
2 Tbsp  Dried onion flakes
2 tsp  Sugar
½ oz or 1 Tbsp  Garlic, minced
2 tsp  Vegetable base, low sodium
¼ tsp  Red pepper flakes
½ cup  Water
½  Whole fresh jalapeño, diced (optional)

Winter Greens Directions

  1. Heat oil in a large stock pot uncovered over high heat.
  2. Add kale, onions, sugar, garlic, vegetable base and pepper flakes.
  3. Cook over high heat for 3 minutes. Add water. Stir well.
  4. Add the diced jalapeño (optional).
  5. Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
  6. Pour kale into a small serving dish.
  7. Critical Control Point: Hold at 140 °F or higher until served.
  8. Serve ½ cup (portion with ½ cup measuring cup or 4 oz spoodle).


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

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