Jamaican Beef Pasta with Greens
A recipe from Georgia Department of Education School Nutrition
This recipe was a Student Chef finalist from Newton College and Career Academy. It was inspired by the traditional Jamaican Callaoo, a popular local green leafy vegetable side dish.
Ingredients:
- 1 cup Oil, canola
- 8 lbs + 10 oz Beef, ground, 80/20, raw
- 2 lbs Onions, purple, fresh, sliced
- 3 lbs Pepper, sweet bell, red, raw, sliced
- 8 lbs Collard greens, fresh, chopped , stems removed
- 3 cup Jerk Spice Blend
- 3 lbs Cheese sauce, white
- 5.5 cup Broth, chicken, low-sodium
- 50 cup Penne Pasta
- 8 oz Cilantro, fresh, leaves, chopped
- 9 each Limes, fresh
Steps:
- Remove any stickers and wash limes under cool running water.
- Using sectionizer, cut limes into 6 wedges. Prepare ahead to save time on day of production.
- Using the tilt skillet, heat the oil over medium-high heat.
- Add raw ground beef, onions, and red bell peppers. Cook for about 5-7 minutes, stirring constantly.
- Reduce heat to medium. Add collard greens and jerk spice blend and sauté uncovered for 2-3 minutes.
- Reduce the heat to medium-low. Stir in cheese sauce, and chicken broth. Gently stir to combine. Bring to a simmer and continue cooking 2-3 minutes, stirring occasionally.
- Stir in prepared penne pasta and remove from heat.
- Hot hold, covered, until served.
- To Serve: Portion 1 ½ cups pasta into serving containers or directly onto trays.
- Finish with 1/2 tablespoon chopped cilantro and 1 lime wedge.
Cook to 155°F or higher for 15 seconds.
Hold at 135°F or above.
Recipe Details
Harvest of The Month
Student Chef
Meal Components:
Grain (G)
Meat/Meat Alternate (M/MA)
Crediting Information
- 2 oz. eq Meat/Meat Alternate (M/MA)
- 2 oz. eq Grain (G)
HACCP Category:
Process #2 (Same Day)
Portions:
50
Portion Size:
1 1/2 cup
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 733 | cal |
| Saturated Fat: | 14 | g |
| Total Fat: | 44 | g |
| Sodium: | 618 | mg |
Additional Recipe Photographs
Add raw ground beef, onions, and red bell peppers. Cook for about 5-7 minutes, stirring constantly.
