Preparation time: 15 minutes
Cooking time: 75 minutes
Hearty Caribbean stew, heavily adapted from Bon Appétit May 2006.
Sauté green onions, garlic, thyme and chile until soft, about 2 minutes. Remove from pan. Sear beef over medium-high heat in same pan until just browned, about 1 minute. Add onion, garlic, thyme and chile mixture to a heavy stew pot, along with broth. Bring to low boil; reduce heat to simmer, stirring occasionally, for about an hour. Add pumpkin or squash, okra and whole chiles; simmer, stirring occasionally, until vegetables are tender, about an hour. Add callaloo; simmer until wilted and leaves are tender, stirring frequently, about 5 minutes. Season to taste. Serve with rustic bread and over rice.