Southern Turnip 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)
Turnip Greens & Turnips, Frozen, Cooked, #70	10 pound(s) + 8 ounce(s)

DIRECTIONS

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

Cooking methods:

To steam:

Add greens to water mixture and cook from frozen state for about 30 minutes. Separate greens, and add seasonings.
Place on stove top and cook 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 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 F or lower.

Production Notes

Use commodity products when available.

Nutrients Per Serving

Calories

Carbohydrates

3.43 g

Dietary Fiber

2.17 g

Protein

2.48 g

Sodium

87.84 mg

Total Fat

3.33 g

Sat. Fat

0.24 g

Trans Fat

0.00 g

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Southern Turnip Greens (Frozen)

DIRECTIONS

Production Notes

Nutrients Per Serving