Callaloo Voodoo

Ingredients

 * 2 lb fresh crabmeat
 * 3 tbsp peanut oil
 * 3 scallions, including the green tops, minced
 * 2 cloves garlic, minced
 * 2 branches fresh thyme, crumbled, or ½ teaspoon dried
 * ½ lb slab bacon, cut into ¼-inch dice
 * 1 lb fresh spinach or callaloo greens, cleaned with stems removed
 * 1 lb okra, topped, tailed, and cut into rounds
 * 7 cups water
 * salt and freshly ground black pepper
 * 1 scotch bonnet-type chile, pricked with a fork
 * juice of 3 limes

Directions

 * 1) Brown the crabmeat in the oil with the scallions, 1 teaspoon of the garlic, and the crumbled thyme.
 * 2) In a stockpot, brown the diced bacon.
 * 3) Wilt the spinach in the rendered bacon fat.
 * 4) Add the okra, cover with the water, and add salt and freshly ground black pepper to taste.
 * 5) Cook for 20 minutes, stirring constantly with a whisk.
 * 6) When done, add the crabmeat, remaining garlic, and chili that has been pricked with a fork.
 * 7) Continue to cook over low heat for 20 minutes, stirring occasionally.
 * 8) When done, add the lime juice, whisk it through thoroughly, and serve hot.