Callaloo 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.
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