Collard Greens Stir-Fry
Family Child Care
| Ingredients | Amount / Measure | Notes |
|---|
- Vegetable oil, palm kernel ㅤ 1/2 tsp.
- Garlic, raw ㅤ 1 1/2 tsp.
- Ginger root, raw ㅤ 1 1/2 tsp.
- Peppers, sweet, red, raw diced 6 3/4 oz.
- Carrots, raw shredded, raw to prepared 3 tbsp., 2 5/8 tsp. ㅤ
- Collards, raw ㅤ 1 lbs., 15 3/4 oz ㅤ
- Beverages, water, tap, municipal ㅤ 2 FL OZ ㅤ
- Soy sauce, reduced sodium, made from hydrolyzed vegetable protein ㅤ 1 tbsp.
INSTRUCTIONS
- Wash peppers and colard greens. Dice peppers, destem and chop collard greens and sit to the side.
- Heat oil in a pan and saute garlic and ginger in oil very briefly.
- Add in bell peppers and carrots and saute until slightly softened but still crisp.
- Add in collard greens (stemless) and continue to saute.
- Add water and cook just until greens are wilted. Season with soy sauce. Hold hot for service at 140° F.
NUTRITION INFORMATION
Child Care Centers - 25 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Vegetable oil, palm kernel ㅤ 2 tsp.
- Garlic, raw ㅤ 2 tbsp.
- Ginger root, raw ㅤ 2 tbsp.
- Peppers, sweet, red, raw diced 1 lbs., 12 oz. ㅤ
- Carrots, raw shredded, raw to prepared 1 c.
- Collards, raw ㅤ 8 lbs., 4 oz. ㅤ
- Beverages, water, tap, municipal ㅤ 8 FL OZ ㅤ
- Soy sauce, reduced sodium, made from hydrolyzed vegetable protein ㅤ 1/4 c.
INSTRUCTIONS
- Wash peppers and colard greens. Dice peppers, destem and chop collard greens and sit to the side.
- Heat oil in a pan and saute garlic and ginger in oil very briefly.
- Add in bell peppers and carrots and saute until slightly softened but still crisp.
- Add in collard greens (stemless) and continue to saute.
- Add water and cook just until greens are wilted. Season with soy sauce. Hold hot for service at 140° F.
NUTRITION INFORMATION
Schools - 50 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Vegetable oil, palm kernel ㅤ 1 tbsp., 1 tsp. ㅤ
- Garlic, raw ㅤ 1/4 c.
- Ginger root, raw ㅤ 1/4 c.
- Peppers, sweet, red, raw diced 3 lbs., 8 oz. ㅤ
- Carrots, raw shredded, raw to prepared 1 pt.
- Collards, raw ㅤ 16 lbs., 4 oz. ㅤ
- Beverages, water, tap, municipal ㅤ 16 FL OZ ㅤ
- Soy sauce, reduced sodium, made from hydrolyzed vegetable protein ㅤ 1/2 c.
INSTRUCTIONS
- Wash peppers and colard greens. Dice peppers, destem and chop collard greens and sit to the side.
- Heat oil in a pan and saute garlic and ginger in oil very briefly.
- Add in bell peppers and carrots and saute until slightly softened but still crisp.
- Add in collard greens (stemless) and continue to saute.
- Add water and cook just until greens are wilted. Season with soy sauce. Hold hot for service at 140° F.
NUTRITION INFORMATION
Schools - 100 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Vegetable oil, palm kernel ㅤ 2 tbsp., 2 tsp. ㅤ
- Garlic, raw ㅤ 1/2 c.
- Ginger root, raw ㅤ 1/2 c.
- Peppers, sweet, red, raw diced 7 lbs.
- Carrots, raw shredded, raw to prepared 1 qt.
- Collards, raw ㅤ 32 lbs., 8 oz. ㅤ
- Beverages, water, tap, municipal ㅤ 32 FL OZ ㅤ
- Soy sauce, reduced sodium, made from hydrolyzed vegetable protein ㅤ 1 c.
INSTRUCTIONS
- Wash peppers and colard greens. Dice peppers, destem and chop collard greens and sit to the side.
- Heat oil in a pan and saute garlic and ginger in oil very briefly.
- Add in bell peppers and carrots and saute until slightly softened but still crisp.
- Add in collard greens (stemless) and continue to saute.
- Add water and cook just until greens are wilted. Season with soy sauce. Hold hot for service at 140° F