Moosewood Callaloo Greens Stew - cooking recipe

Ingredients

1 1/2 cups finely chopped onions
3 garlic cloves, minced
2 teaspoons grated fresh gingerroot
1 teaspoon turmeric
2 teaspoons ground coriander
1/2 teaspoon dried thyme
1/4 teaspoon ground allspice
5 cups water or 5 cups vegetable stock
2 2 cups pumpkin (about 1 large potato) or 2 cups other winter squash
2 cups chopped greens (ideally, callaloo or sub stemmed kale, turnip greens, or 3 cups chopped stemmed spinach)
1 cup okra, sliced (either fresh or frozen, easy to slice if slightly frozen) or 1 cup use zucchini
1 cup diced tomato
1/2 teaspoon salt
2 tablespoons lime juice, freshly squeezed

Preparation

In soup pot, saute onions for a minute or two.
Add garlic and continue sauteeing for another 2 or 3 minutes, until softened.
Add seasonings and saute another minute, stirring to prevent spices from sticking and scorching.
Stir in water or stock and add sweet potatoes or squash.
Bring to a boil and simmer 5 minutes.
If you are using callaloo, turnip greens or kale (but not spinach), stir it in at this time.
Add okra and simmer another 5 minutes.
Stir in tomatoes, lime juice, salt and spinach, if you are using it.
Cook for another 3 or 4 minutes until all vegetables are tender.
Add more salt or lime juice to taste.
Serve while hot.