Source: U.S. Department of Defence
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Greens, Collard (Fresh)
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 VEGETABLES No.Q 113 02
GREENS, COLLARD (FRESH)
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
35 cal
7g
3g
0g
0 mg
85 mg
164 mg
Ingredient
Weight
Measure
Issue
WATER
25-1/8 lbs
3 gal
SALT
5/8 oz
1 tbsp
GREENS,COLLARD,FRESH
30 lbs
4 gal 1-7/8 qts
40-1/2 lbs
Method
1
Bring water to a boil in steam-jacketed kettle or stock pot.
2
Add salt.
3
Add greens; bring water back to a boil. Cover; cook greens 20 to 30 minutes. CCP: Heat to 145 F. or higher for 15 seconds.
4
Place greens in serving pans. CCP: Hold for service at 140 F. or higher. Garnish if desired.
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|
| Yield: 100 | Portion: 3/4 Cup |
| Calories: | 35 cal |
| Carbohydrates: | 7g |
| Protein: | 3g |
| Fat: | 0g |
| Cholesterol: | 0 mg |
| Sodium: | 85 mg |
| Calcium: | 164 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| WATER | 25-1/8 lbs | 3 gal | |
| SALT | 5/8 oz | 1 tbsp | |
| GREENS,COLLARD,FRESH | 30 lbs | 4 gal 1-7/8 qts | 40-1/2 lbs |
| Method: | |
|
1 Bring water to a boil in steam-jacketed kettle or stock pot. 2 Add salt. 3 Add greens; bring water back to a boil. Cover; cook greens 20 to 30 minutes. CCP: Heat to 145 F. or higher for 15 seconds. 4 Place greens in serving pans. CCP: Hold for service at 140 F. or higher. Garnish if desired. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence