Steamed Spinach (Frozen)

Meal Component Contribution:
½ cup of dark green vegetable
Number of Portions: 100 Size of Portion: ½ cup
Recipe HACCP Process: #2 - Same day service

Vegetables (Dark Green)

INGREDIENT	MEASURE (FOR 100 SERVINGS)
Spinach, Frozen, Chopped, Cooked, #1621	36 pounds
Margarine, Bulk, #1319	8 ounces
Salt, Table, #2723	1 tablespoon
Pepper, Black, Ground, #2718	2 tablespoons

DIRECTIONS

1.	Thaw the spinach in the refrigerator overnight.
2.	COOKING METHODS To steam: Place no more than 5 pounds of thawed spinach in perforated steamtable pans with solid steamtable pans underneath. Steam the spinach for 8 to 10 minutes. Remove the pans from the steamer and break the spinach apart. Return the pans to the steamer and steam the spinach for an additional 5 minutes, or until it is tender and thoroughly heated. To cook: Place the spinach in a braising pan, steam jacketed kettle, or stockpot. Cover the spinach with water. Bring the liquid to a boil. Separate the spinach with a fork. Decrease the heat until the liquid simmers and cook for 10 to 12 minutes, or until the spinach is tender and thoroughly heated. Transfer the spinach to a solid steamtable pan for seasoning and service.
3.	Melt the margarine. Combine the salt and pepper with the melted margarine. Divide the mixture evenly between the pans of cooked spinach. Stir the spinach gently to combine the ingredients.
4.	Serve the spinach immediately, or cover it and place in a warmer until ready for service. CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. Check temperature every 30 minutes.
5.	Portion with a #8 scoop or perforated 4 ounce spoodle per serving. Each portion provides ½ cup serving of dark green vegetable. CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. Check temperature every 30 minutes. Leftovers should be covered, labeled and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F within an additional 4 hours.

Production Notes

Use USDA Foods or Department of Defense (DOD) foods when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
”Culinary Techniques for Healthy School Meals: Preparing Vegetables“ provides seasoning and serving ideas for vegetables.

Nutrients Per Serving

Calories

Carbohydrates

6.96 g

Dietary Fiber

4.77 g

Protein

5.94 g

Sodium

209.45 mg

Total Fat

2.72 g

Sat. Fat

0.80 g

Trans Fat

0.00 g

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Steamed Spinach (Frozen)

DIRECTIONS

Production Notes

Nutrients Per Serving