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Southern Style Greens (Frozen)
Source: U.S. Department of Defence | |
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 VEGETABLES No.Q 029 01
SOUTHERN STYLE GREENS (FROZEN)
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
107 cal
7g
8g
6g
15 mg
542 mg
201 mg
Ingredient
Weight
Measure
Issue
PORK,HOCKS,(CURED & SMOKED),FROZEN
10 lbs
WATER,BOILING
33-1/2 lbs
4 gal
ONIONS,FRESH,CHOPPED
1-5/8 lbs
1 qts 1/2 cup
1-3/4 lbs
1/4 oz
1 tbsp
PEPPER,BLACK,GROUND
WATER
37-5/8 lbs
4 gal 2 qts
GREENS,COLLARD,FROZEN
20 lbs
3 gal 1-3/8 qts
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 greens, pepper and water to stock. Bring to a boil; stir immediately.
3 Break through frozen greens several times to hasten cooking. Simmer 25 minutes, uncovered or until greens are tender, stirring
occasionally. CCP: Heat to 145 F. or higher for 15 seconds. 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 portions.
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https://theodora.com/recipies/vegetables/southern_style_greens_frozen.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 1/2 Cup |
| Calories: | 107 cal |
| Carbohydrates: | 7g |
| Protein: | 8g |
| Fat: | 6g |
| Cholesterol: | 15 mg |
| Sodium: | 542 mg |
| Calcium: | 201 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| PORK,HOCKS,(CURED & SMOKED),FROZEN | 10 lbs | ||
| WATER,BOILING | 33-1/2 lbs | 4 gal | |
| ONIONS,FRESH,CHOPPED | 1-5/8 lbs | 1 qts 1/2 cup | 1-3/4 lbs |
| PEPPER,BLACK,GROUND | 1/4 oz | 1 tbsp | |
| WATER | 37-5/8 lbs | 4 gal 2 qts | |
| GREENS,COLLARD,FROZEN | 20 lbs | 3 gal 1-3/8 qts |
| 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 greens, pepper and water to stock. Bring to a boil; stir immediately. 3 Break through frozen greens several times to hasten cooking. Simmer 25 minutes, uncovered or until greens are tender, stirring occasionally. CCP: Heat to 145 F. or higher for 15 seconds. 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 portions. |
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