Lightly grease a 9-inch pie pan or ovenproof skillet.  Preheat oven to 350. 

Prepare filling: In skillet (ovenproof or otherwise), heat olive oil over medium-high heat.  Add chopped onion and garlic and saute until vegetables soften, about five minutes.  

Add the greens and stir until just wilted.  With spinach, you’ll be done in a minute.  Your sturdier greens, like kale or collards, will take up to five.

Stir in chili powder, coriander and cumin.  Add kidney beans, tomatoes and tomato paste.  Stir and heat through, about five minutes.

Add lime juice and cilantro and salt to taste.  Remove from heat.  If your day has become too harried, what with medical procedures or personal grief or whathave you, you can stop and this point.   Turn off the oven, pour yourself a nice glass of wine. Eat kidney bean and green filling as is, or over rice.  Or let the filling cool and refrigerate until you want tamale pie.  But if you’re ready, it’s time for

Topping: In a medium bowl, stir together cornmeal, flour and baking powder.  In a separate bowl, add baking soda to yogurt and stir.  

Give it a minute to froth.  Then beat in egg and stir in melted butter.  Add liquid ingredients to the cornmeal mixture.  Stir gently until it forms a thick batter.  Stir in scallions and cilantro.  

Take your lovely bean and green filling and place in prepared greased baking pan.  Top with grated cheese, if using.  Spread topping over all.

Bake for 45 minutes, or until golden.