MEASURE (FOR 50 SERVINGS)
Water, Municipal, Mississippi
1 quart(s) + 1 cup(s)
Base, Beef, Low Sodium, #2500
Oil, Vegetable, #2507
Liquid Smoke, Quart, #2248
Jalapenos, Peppers, Nacho, Sliced, #2810
Collard Greens, Frozen, Chopped, #1628
Combine water, beef base, oil, and liquid smoke in cooking container. For spicier greens, add chopped jalapeno peppers. (If canned jalapenos are used, a nutrient analysis will need to be recalculated.)
To cook in steamer:
CCP: Heat to 145 degrees F or higher for 15 seconds at the completion of the cooking process.
Place in steamtable pans (12" x 20" x 2 ½"). Serve immediately or cover with plastic wrap and place in warmer until ready for service.
CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower.
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.
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