MEASURE (FOR 50 SERVINGS)
Collard Greens, Frozen, Chopped, #1628
Oil, Vegetable, #2507
Liquid Smoke, #2248
Base, Beef, Low Sodium, #2500
Peppers, Jalapeño, Sliced, #2810
Thaw the collard greens in the refrigerator overnight.
CCP: Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process.
Serve them immediately, or cover them 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.
Portion with #8 scoop or perforated 4 ounce spoodle per serving. Each portion provides ½ cup 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 2 hours.
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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