Source: U.S. Department of Defence
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Greens, Kale (Fresh)
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 VEGETABLES No.Q 113 03
GREENS, KALE (FRESH)
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
41 cal
8g
3g
1g
0 mg
106 mg
111 mg
Ingredient
Weight
Measure
Issue
WATER
6-1/4 lbs
3 qts
SALT
5/8 oz
1 tbsp
GREENS,KALE,FRESH
18 lbs
7 gal 2-1/2 qts
25-1/3 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 10 to 12 minutes.
4
Place greens in serving pans.
5
Garnish as desired. CCP: Hold for service at 140 F. or higher.
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|
| Yield: 100 | Portion: 3/4 Cup |
| Calories: | 41 cal |
| Carbohydrates: | 8g |
| Protein: | 3g |
| Fat: | 1g |
| Cholesterol: | 0 mg |
| Sodium: | 106 mg |
| Calcium: | 111 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| WATER | 6-1/4 lbs | 3 qts | |
| SALT | 5/8 oz | 1 tbsp | |
| GREENS,KALE,FRESH | 18 lbs | 7 gal 2-1/2 qts | 25-1/3 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 10 to 12 minutes. 4 Place greens in serving pans. 5 Garnish as desired. CCP: Hold for service at 140 F. or higher. |
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