Source: MRS 2015
MRS: 1047 — Vegetables (1000s)

Southern Mustard Greens (Frozen)

Meal Component Contribution:
½ cup serving of dark green vegetable
Number of Portions: 54  Size of Portion: ½ cup
Recipe HACCP Process: #2 - Same day service
Vegetables (Dark Green)
  •  Vegetables (Dark Green)

INGREDIENT
MEASURE (FOR 54 SERVINGS)
Base, Beef, Low Sodium, #2500
1  ounce(s)
Oil, Vegetable, #2507
1/4 cup(s)
Jalapenos, Peppers, Nacho, Sliced, #2810
1  ounce(s)
Mustard Greens, Frozen, Cooked, #1607
9  pound(s)
Liquid Smoke, Quart, #2248
1  ounce(s)
DIRECTIONS

1.

Combine water, beef base, and oil in cooking container. For spicier greens, add chopped jalapeno peppers.

2.

COOKING METHODS

To cook in steamer:

  • Add greens to water mixture and cook from frozen state for about 30 minutes. Separate greens and add liquid smoke.
  • Return to steamer and steam for an additional 20 to 30 minutes.

To boil:

  • Add greens to water mixture and cook from frozen state. Cover and bring to a boil.
  • Uncover briefly and separate greens with a fork. Add liquid smoke. Cover again and simmer gently for 20 to 30 minutes .

CCP:  Heat to 145 degrees F or higher for 15 seconds at the completion of the cooking process.

3.

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.

4.

Portion with #8 scoop or perforated 4 ounce spoodle per serving. Each portion provides ½ cup of dark green vegetable.

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.

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
34
Carbohydrates
2.77 g
Dietary Fiber
1.79 g
Protein
1.94 g
Sodium
52.15 mg
Total Fat
1.05 g
Sat. Fat
0.11 g
Trans Fat
0.00 g