"I started right on the sidewalk," explained Gary Simpson.
That was 10 years ago. Now, Gary's Just Fish Cafe occupies two store fronts and wouldn't you know it it's more than just fish.
It's mostly a take out kind of place, and on Friday nights live music makes that wait for food a whole lot more enjoyable. Don't be surprised to see customers start swaying to the beat.
When he cooks collard greens, he uses something other than ham for flavoring. "Smoked turkey butts," he said.
They go in boiling water along with beef bullion, red and black pepper and good ol' chicken grease. The greens cook for about 30 minutes. At the end, Gary adds some cabbage. As a side or a main dish, it's a taste of the South without a lot of fuss.
The Recipe:
2 heads of collars greens (sliced)
1/2 cup cooking oil (if you have leftover oil from frying a chicken even better)
3 smoked turkey butts
3 TBS dried beef bullion
1 head cabbage (sliced)
2 TBS Red pepper flakes
1 TBS Black pepper
Salt (as needed)
1. Boil one gallon water to boil
2. Add turkey butts
3. Return to boil and add pepper, oil, bullion and collard greens
4. Boil for 5 minutes then reduce to simmer
5. When most of water has cooked off, add cabbage
6. Before plating, you can shred what's left of the turkey butts and toss with greens
7. Salt as needed and serve.
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STORY BY: Eyewitness News reporter Lauren Glassberg
WEB PRODUCED BY: Bob Monek
