Southern Collard Greens (Frozen)

Meal Component Contribution:
1/2 cup dark green vegetable
Number of Portions: 50 Size of Portion: 1/2 cup
Recipe HACCP Process: #2 - Same day service

Vegetables (Dark Green)

INGREDIENT	MEASURE (FOR 50 SERVINGS)
Water, Municipal, Mississippi	1 quart(s) + 1 cup(s)
Base, Beef, Low Sodium, #347	2 ounce(s)
Oil, Liquid for Fryer, #396	1/2 cup(s)
Liquid Smoke, Quart, #290	2 ounce(s)
Jalapenos, Peppers, Nacho, Sliced, #204	2 ounce(s)
Collard Greens, Frozen, Chopped, #112	11 pound(s)

DIRECTIONS

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

COOKING METHODS

To cook in steamer:

Add greens to water mixture and cook from frozen state for about 30 minutes. Separate greens.
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. Cover again and simmer gently for 20-30 minutes .

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

Production Notes

Use commodity products when available.

Nutrients Per Serving

Calories

Carbohydrates

7.30 g

Dietary Fiber

2.82 g

Protein

3.31 g

Sodium

105.63 mg

Total Fat

2.67 g

Sat. Fat

0.30 g

Trans Fat

0.00 g

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Southern Collard Greens (Frozen)

DIRECTIONS

Production Notes

Nutrients Per Serving