A beautiful and fragrant savory loaf in the style of tea bread that is best when served warm from the oven, yet also delicious lightly toasted with fig spread. If you make it the day before, cool completely before wrapping and storing at room temperature.
2 tablespoons extra-virgin olive oil, plus more for greasing
8 slices bacon, chopped
1 3/4 cup whole wheat pastry flour
1 cup finely chopped collard greens (from about 1/2 bunch)
1/2 cup finely grated Pecorino Romano cheese
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1/2 teaspoon ground black pepper
1/3 cup reduced-fat (2%) milk
Preheat the oven to 425°F. Oil a 9x5-inch loaf pan; set aside. Cook bacon in a large skillet over medium-high heat until just crisp, 8 to 10 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside to let cool.
In a medium bowl, toss together flour, greens, cheese, baking powder, salt, pepper and cooled bacon. In a large bowl, whisk together milk, oil and eggs. Add flour mixture to milk mixture and fold together just until combined. Transfer to prepared pan and bake until cooked through and deep golden brown, 30 to 35 minutes. Set aside to let cool until warm; and then run a knife around the edges to loosen and turn out the loaf. Cut into slices and serve.
Per Serving:80 calories (30 from fat), 3.5g total fat, 1g saturated fat, 35mg cholesterol, 160mg sodium, 7g carbohydrates, (1 g dietary fiber), 3g protein.
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