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Recipes - SPINACH

Recipe Name

SPINACH

Submitted by

jgouker

Recipe Description

QG0318

Quantity	100	Quantity Unit	SERVINGS (3/4 CUP)	Servings
Prep Time (minutes)	20	Cook Time (minutes)	26	Ready In (minutes)	46

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Ingredients
Amt.	Measure	Ingredient



12	cups (8 fl oz)	water
1	tablespoon	salt
74	cups	Spinach
1	tablespoon	black pepper

Steps

Sequence	Step

1	PREPARATION INSTRUCTIONS: VEGETABLES SHOULD BE COOKED IN PRESCRIBED AMOUNTS OF WATER TO ENSURE MAXIMUM AMOUNTS OF NUTRIENTS ARE RETAINED. COOKING TIME REFERS TO TIME AFTER WATER HAS RETURNED TO SECOND BOIL. PARTIALLY THAW. TAP LIGHTLY TO BREAK UP SOLID BLOCKS. PEPPER IS OPTIONAL. STEAM-JACKETED KETTLE / STOCK POT METHOD. 1. BRING WATER TO A BOIL IN A STEAM-JACKETED KETTLE OR STOCK POT. 2. ADD SALT. 3. ADD VEGETABLES; STIR WELL. 4. RETURN TO A BOIL; COVER. 5. REDUCE HEAT; COOK GENTLY FOR 4 TO 6 MINUTES OR UNTIL VEGETABLE IS JUST TENDER. 6. DRAIN; RESERVING INDICATE AMOUNT RESERVED LIQUID FOR USE IN STEP 7. PLACE VEGETABLES IN SERVING PANS. 7. COMBINE PEPPER, AND RESERVED LIQUID. POUR AN EQUAL AMOUNT OVER VEGETABLES IN EACH PAN. GARNISH AS DESIRED. STEAM METHOD REFER TO A02100 1. OMIT SALT WATER AND RESERVE LIQUID. 2. NOT USED. 3. PLACE 3 TO 4 SMALL BLOCKS IN STEAM TABLE PANS IF AVAILABLE TO LIMIT HANDLING OF COOKED VEGETABLES. 4. AT 5 LB PRESSURE COOK 5-10 MINUTES OR UNTIL JUST TENDER. OR AT 15 LB PRESSURE COOK 3-4 MINUTES OR UNTIL JUST TENDER. 5. PLACE VEGETABLES IN SERVING PANS. 6. NOT USED. 7. SHAKE PEPPER LIGHTLY OVER VEGETABLES IN EACH PAN. GARNISH AS DESIRED. : NOTES: 1. USE PROGRESSIVE COOKING FOR VEGETABLES. CALCULATE COOKING TIME; SCHEDULE PREPARATION FOR QUANTITY NEEDED AT 30 MINUTE INTERVALS; COOK NO MORE THAN 50 PORTIONS AT A TIME.

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