Steamed Spinach (Frozen)

Meal Component Contribution:
1/2 cup serving of dark green vegetable
Number of Portions: 100 Size of Portion: 1/2 cup
Recipe HACCP Process: #2 - Same day service

Vegetables (Dark Green)

INGREDIENT	MEASURE (FOR 100 SERVINGS)
Spinach, Frozen, Chopped, Cooked, #80	36 pound(s) + 4 ounce(s)
Margarine, Bulk, #119	8 ounce(s)
Salt, Table, #343	1 tablespoon(s)
Pepper, Black, Ground, #336	2 tablespoon(s)

DIRECTIONS

COOKING METHODS
To steam spinach:

Place frozen spinach and other ingredients in solid steamtable pans.
Steam for 5 minutes. Remove from steamer, separate thawed portion, or stir, and steam an additional 5 minutes or until tender. Drain well.

To boil spinach:

Bring water to a boil. (For 100 servings, use 1-3 quarts of water.)
Add frozen spinach and other ingredients and cook for 15-20 minutes or until tender. Transfer to solid steamtable pans.

Melt margarine and add to cooked spinach. Sprinkle salt and pepper over cooked spinach and stir to mix.

Serve immediately or cover with plastic wrap and place in warmer until ready for service.
Portion with a #8 scoop or perforated 4 ounce spoodle per serving. Each portion provides 1/2 cup serving 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 or lower.

Production Notes

Use commodity products when available.

Nutrients Per Serving

Calories

Carbohydrates

7.01 g

Dietary Fiber

4.80 g

Protein

5.98 g

Sodium

210.29 mg

Total Fat

2.72 g

Sat. Fat

0.88 g

Trans Fat

0.00 g

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Steamed Spinach (Frozen)

DIRECTIONS

Production Notes

Nutrients Per Serving