Remove the stem from the dasheen leaf.
Cut out the dark center where the leaf attaches to the stem.
Cut out the tip of the leaf.
Wash the leaf and give it a chiffonade cut.
Repeat for all leaves.
Prep all ingredients.
To a heavy pot on medium heat, add oil.
Sauté onion until translucent.
Stir in garlic, ginger and pepper and cook for two minutes.
Mix in the pumpkin, ochro and salt.
Cover and cook for 5 minutes (add ½ cup of water to prevent the veggies from burning, if necessary).
Add dasheen leaves, lemon juice and coconut milk.
Cover completely for five minutes.
Add water and cook for 15 to 20 minutes.
Blend the ingredients to make a chunky or smooth spinach side dish.