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1
Dice the sausage, place it in a 3- to 4-quart saucepan and cook over medium heat until lightly browned.
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2
Dice the corned beef, add it and continue to cook a few minutes.
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3
Add the onion, scallions, bay leaf and thyme, and continue to cook until the onion is tender.
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4
Stir in the hot chili or pepper.
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5
In a mortar or spice grinder, crush the allspice and peppercorns and add them to the pot.
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6
Stir, then add the stock.
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7
Bring to a simmer, and add the greens.
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8
Cook for 20 minutes.
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9
Add the carrot, yuca and squash and cook about 10 minutes longer.
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10
Taste, adjust the amount of pepper if necessary and season with salt.
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11
Remove the bay leaf and thyme before serving.
