In a largish bowl (3 quart), mix together the flour, salt, and baking powder.

Add the eggs, the 3 tablespoons of oil, and the buttermilk.

Mix until incorporated and you have a thick pancake-like batter. Set aside.

In a heavy-bottomed skillet, heat about a tablespoon of oil, and start cooking the onions. Add the greens to the skillet and cook until tender and most of the moisture has evaporated.

Scrape the greens and onions into a colander and let cool.

Once the greens have cooled, mix them into the batter.

Put about 1/4 inch of oil into the skillet and heat on medium until shimmering. Then add the greens batter and fry about 3-5 minutes on a side, or until golden brown and crispy.