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