Spinach & Garlic Sauté

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.

Click here to view and download the PDF version of this recipe.

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

Leave a reply