We introduce you to Cliff Rome, a 42-year old local award winning chef and owner of the catering company. Rome’s joy, and his spirited 88-year old grandmother, Mary T Winn, who’s been cooking soul food since she was 14-years old back in Tennessee. Grandma turns 89 years young in a couple of weeks, February 20th.
They say there’s more than one way to cook a pot of greens.
Cliff Rome’s Green’s recipe
- 1 white onions, diced
- 4 cloves garlic, minced
- 1 1/2 tablespoons olive oil or vegetable oil
- 1 smoked turkey wing
- 3 cups chicken stock (low sodium)
- 5 pounds collard and mustard greens cleaned and stems removed (cut or torn)
- Salt and pepper
- 1 teaspoon crushed red pepper
Saute onions and garlic in oil then add turkey wing cook about 10 min under a low flame. Add cut/torn collards first then mustard greens, deglaze with chicken stock. As greens cook down, add water or stock as needed season to taste with salt, pepper and crushed red pepper. Cook until tender, about 45 minutes lid is optional . Serve with vinegar and raw onions on the side.