I experimented with this recipe for months trying to get the right combination of ingredients for a baked greens dish. I started with an old recipe that my mom invented which called for dandelion greens, then began swapping things out for ingredients found on island and, ta daa, we have a Jamaicanized baked, quishe-like dish that can be eaten hot out of the oven or as a cold leftover from the fridge or a reheated side dish.
1 bag of chopped callaloo or equivalent amount of pap chow (or spinach, if you can find it)
2 tablespoons butter, divided (1 to go in the greens and 1 to grease the pan)
3 eggs, beaten
1 cup plain yogurt
1 cup flour, plus a little extra to coat the pan
1 teaspoon baking powder
1 cup cheese, grated or chopped finely
1 medium onion (regular Jamaican size), diced finely
½ teaspoon salt
½ teaspoon pepper
Preheat oven to 350°.
Add a little water and the greens to a large pan/skillet and steam until wilted. Drain greens and set aside.
In a large bowl, beat eggs, and then add softened butter (1 tablespoon), yogurt, salt and pepper. Stir to combine. Mix in flour, baking powder, onion, and cheese. Fold in steamed greens.
Smooth the remaining 1 tablespoon of butter around a 9×9 “brownie” pan, making sure to coat the bottom and sides of the pan. Dust the inside of the pan with flour until all the buttered areas are covered and knock out any extra loose flour.
Pour the greens mixture into the pan and smooth the surface. Bake at 350° for 30 to 50 minutes. It takes 50 minutes in my toaster oven but should take less time in a regular oven. Look for a nice golden color to form on the top.