Estimates based on 1/4 cup serving
Raw: whole leaves or chopped up (mostly leaves about 3o servings per pound; with stems that you won’t serve about 20 servings per pound)
Wilted/Cooked (about 12 1/2 servings per pound)
Cooked & Creamed (about 12 1/2 servings per pound)
Have salad/veggie soup/stew on the menu every week or two. Use up any fresh vegetables before going bad. Add canned or frozen vegetables until you have enough for everyone.
Serve with sandwiches/wraps, like a lettuce.
Cut up and add to soups/stews.
Can add some to dip before blending to add green color.
Add to scrambled eggs, quiche, or casseroles.
Can mix with other cooked greens (collard, turnip, mustard) for a blended greens.
Spaghetti Squash and Spinach: Wilt cut-up spinach with butter, onions and garlic. Add to cooked spaghetti squash. Add basil and thyme.
Cottage Cheese Dip: If you put cottage cheese in a food processor or blender, it will break up the lumps, and make it the consistency of a thick sour cream type dip. Add a flavor packet (like ranch), or seasonings (dill, garlic, onion, etc.) for a dip for fresh veggies. You can even add leftover spinach to boost veggie intake and make green. This is one of the only dip-type items that is CACFP approved as a protein (sour cream is not).
Spinach & Strawberry salad: Mix spinach leaves (cut up or whole) to sliced strawberries. Add balsamic vinaigrette. The actual recipe adds sliced almonds (but of course most of us avoid all nuts).