This is a variation of focaccia. Baking powder is used instead of yeast; the texture is light and cake-like rather than chewy. This is best eaten the day it’s made, and is still good the next day, but it doesn’t really keep after that. A good substitute for rice or potatoes as a side dish, or with stews.

4 – 6 c chopped greens
2 c all-purpose flour, white, whole wheat, or a combination
1 T baking powder
1 t dried herb, optional
salt and pepper, to taste
2 large eggs
2 egg whites
3/4  – 1 c milk
1 T olive oil
2 garlic cloves, sliced
salt, to taste
1 t olive oil

1. Cook greens in a little water in a skillet until wilted. If you’re using a sturdy green you may want to cook it enough so it’s somewhat tender. Remove from heat and drain in a colander. When it’s cooled some, squeeze to remove as much liquid as possible.

2. Preheat oven to 375ºF. Grease an 8- x 8-inch baking pan. In a bowl, combine the flour, baking powder, dried herb, salt, and pepper. In another bowl, whisk together the eggs, egg whites, 3/4 c of milk, and olive oil. Gradually pour the dry ingredients into the egg mixture, stirring to mix. If using all whole wheat you may want to add the additional quarter cup of milk. Stir in the cooked greens.

3. Spoon batter into prepared baking pan. Top with sliced garlic. Sprinkle with the salt and drizzle with the oil. Bake for about 45 minutes, or until a toothpick inserted into the center comes out dry (begin checking at the 35 minute mark). Let cool before cutting into squares and serving.