Spinach & Garlic Sauté
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
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Process #2 – Same day service
Skill level: Intermediate
Servings: 50
Ingredients
5 lbs. Fresh Spinach, ready-to-use
4 oz. Garlic, fresh, minced
1 Tbsp. Salt
1 ½ tsp Black pepper
½ cup Oil, olive or vegetable
Servings: 100
Ingredients
10 lbs. Fresh Spinach, ready-to-use
8 oz. Garlic, fresh, minced
2 Tbsp. Salt
1 Tbsp. Black pepper
1 cup Oil, olive or vegetable
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
HACCP- Standard Operating Procedure- Wash all produce before starting this recipe.
1. Sauté all ingredients in oil using a tilt skillet or steam jacketed kettle until spinach is wilted, approximately 3 minutes.
HACCP Critical Control Point: Heat to a temperature of 140°F for 15 seconds.
2. Transfer to appropriate serving pans.
HACCP Critical Control Point: Hold at 135°F or higher.
HACCP Critical Control Point: Reheat leftover produce to 165°F or higher; reheat product only once.
Serving information
Portion spinach with 1 – #8 scoop or 4 ounce spoodle to provide ½ cup dark green vegetable.
Nutrition information per 1/2 cup serving
Calories: 31 Total Fat: 2g Saturated Fat: 0g Monounsaturated Fat: 1g Polyunsaturated Fat: 1g Trans Fat: 0g
Cholesterol: 0mg Carbohydrate: 2g Fiber: 1g Total Sugar: 0g Protein: 1g Sodium: 209mg Vitamin A: 203μg
Vitamin C: 13mg Calcium: 46mg Iron: 1mg Folate: 84μg