RECIPE DETAILS
Item ID: 1965394
Serving Size: 1 Cup
HACCP Process Category:
#2 - Same Day Service
Food Category: Vegetables
Attributes: Vegetarian, Vegan, Gluten Free
Allergens: None
RECIPE DETAILS
Item ID: 1965394
Serving Size: 1 Cup
HACCP Process Category:
#2 - Same Day Service
Food Category: Vegetables
Attributes: Vegetarian, Vegan, Gluten Free
Allergens: None
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Kale, destemmed (large pieces): 73%
- Red bell peppers, sliced: 80%
Pre-Preparation
- Wash produce as needed.
- Destem kale; use large pieces of kale for this recipe.
- Slice red bell peppers.
Preparation
- In a large pot or tilt skillet over medium-high heat, add olive oil.
- Add kale and stir.
- Add water and cook until the kale turns bright green and the water is absorbed.
- Toss in red peppers and salt; stir to combine.
- Hold hot until service at 140°F or higher.
Serving
- Serving size: 1/2 cup (1.3 oz)
- Serve hot.
Recipe Source: Oakland Unified School District
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | ½ cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | ¼ cups |
| Grains | 0 oz eq |
| Meat/Meat Alternatives | 0 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 73.30 kcal |
| Total Fat | 4.81 gm |
| Saturated Fat | 0.63 gm |
| Trans Fat | 0.00* gm |
| Sodium | 823.97 mg |
| Carbohydrates | 6.40 gm |
| Fiber | 5.48 gm |
| Sugars | 1.81 gm |
| Added Sugars | 0.00* gm |
