Calaloo Stew

• 1/4 cup sunflower oil or canola oil
• 1 cup chopped green onions
• 2 garlic cloves, chopped
• 1 large fresh thyme sprig
• 1/2 Scotch bonnet chile or habanero chile, seeded, minced
• 4 cups low-salt chicken broth
• 2 cups 3/4-inch cubes seeded peeled sugar pumpkin or butternut squash (about 3/4 pound)
• 1/2 pound smoked ham, cut into 1/2-inch cubes (about 1 1/2 cups)
• 1 1/2 cups 1/2-inch-thick rounds trimmed okra
• 1 pound fresh callaloo or 10 ounces spinach, stalks trimmed and discarded, leaves chopped

Heat oil in heavy large pot over medium-high heat. Add green onions, garlic, thyme, and chile. Sauté until soft, about 2 minutes. Add broth, pumpkin, ham, and okra. Bring to boil; reduce heat to medium and simmer until vegetables are tender, stirring occasionally, about 10 minutes. Add callaloo; cook until wilted and leaves are tender, stirring frequently, about 3 minutes. Season to taste with salt and pepper.