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Southern Style Greens (Fresh Kale)
Source: U.S. Department of Defence

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VEGETABLES No.Q 029 03
SOUTHERN STYLE GREENS (FRESH KALE)
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
101 cal
6g
7g
6g
15 mg
306 mg
85 mg
Ingredient
Weight
Measure
Issue
PORK,HOCKS,(CURED & SMOKED),FROZEN
10 lbs
ONIONS,FRESH,CHOPPED
1-5/8 lbs
1 qts 1/2 cup
1-3/4 lbs
WATER,BOILING
33-1/2 lbs
4 gal
12 lbs
5 gal 1/3 qts
16-7/8 lbs
KALE,FRESH,CHOPPED
PEPPER,BLACK,GROUND
1/4 oz
1 tbsp
41-3/4 lbs
5 gal
WATER
Method
1 Add water to steam-jacketed kettle or stock pot. Add pork hocks and onions to water. Cover; simmer 2-1/2 hours or until tender.
Remove; trim meat and fat from bones. Cut meat into small pieces. Add meat and bones to stock.
2 Add kale, pepper and water to stock. Bring to a boil; stir immediately.
3 Simmer 20 minutes, uncovered or until greens are tender, stirring occasionally. CCP: Heat to 145 F. or higher for 15 seconds.
4 Remove bones; serve greens with cooking liquid. CCP: Hold at 140 F. or higher for service.
Notes
1 In Step 1, 2 pounds of bacon may be used for pork hocks per 100 servings.



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Southern Style Greens (Fresh Kale)

Yield: 100 Portion: 1/2 Cup
Calories: 101 cal
Carbohydrates: 6g
Protein: 7g
Fat: 6g
Cholesterol: 15 mg
Sodium: 306 mg
Calcium: 85 mg

Ingredient Weight Measure Issue
PORK,HOCKS,(CURED & SMOKED),FROZEN 10 lbs
ONIONS,FRESH,CHOPPED 1-5/8 lbs 1 qts 1/2 cup 1-3/4 lbs
WATER,BOILING 33-1/2 lbs 4 gal
KALE,FRESH,CHOPPED 12 lbs 5 gal 1/3 qts 16-7/8 lbs
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp
WATER 41-3/4 lbs 5 gal

Method:
1 Add water to steam-jacketed kettle or stock pot. Add pork hocks and onions to water. Cover; simmer 2-1/2 hours or until tender.
Remove; trim meat and fat from bones. Cut meat into small pieces. Add meat and bones to stock.
2 Add kale, pepper and water to stock. Bring to a boil; stir immediately.
3 Simmer 20 minutes, uncovered or until greens are tender, stirring occasionally. CCP: Heat to 145 F. or higher for 15 seconds.
4 Remove bones; serve greens with cooking liquid. CCP: Hold at 140 F. or higher for service.
Notes
1 In Step 1, 2 pounds of bacon may be used for pork hocks per 100 servings.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/vegetables/southern_style_greens_fresh_kale.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence