Heat oil in an extra-large frying pan.
Season the stew meat with salt & pepper and brown in the pan. Remove and set aside.
If needed, add a little oil to the pan and saute the onion until tender, about 2 minutes.
Add turmeric & fenugreek and mix in the hot pan until fragrant, pasty and toasty, about 2 minutes.
Slowly stir in chives, parsley, & greens and cook until tender. Add browned meat and stir.
Add enough water & broth to cover just cover the mixture.
Take the 6 dried limes and crack the rind with either a fork (or with a meat mallet if you think the kids would like that part) and add them to the stew.
Bring to a boil, then reduce to low.
Let the whole thing simmer VERY LOW for 2-4 hours, adding water if it gets too dry. The greens will be very dark, almost brown.
Remove the bits of dried lime and add the kidney beans and let it cook for 10-20 minutes to heat up the beans.
If there is a lot of water left over, you can heat it up and boil it off, or just stir it in if you like it soupy. Add salt if needed.
Serve over rice.
Feel righteous because you just ate so much green stuff.