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Set a large 6 to 8-quart pot over medium heat. Add the butter, chopped onions, and chopped bell pepper to the pot. Sauté the onions and peppers for 2 to 3 minutes. Then mix in the tomato wedges, chopped scallions, garlic, and add one whole uncut habanero to the pot. Sauté another 3 to 4 minutes to soften.
Once the aromatic vegetables are soft and tender, add the dried thyme, broth, 1 teaspoon of salt, and half a teaspoon of pepper. Stir well, then start adding fresh chopped greens to the pot by the handful. Stir several handfuls of greens into the pot, letting them wilt down for a minute, before adding more.
Once all 16 cups of greens are in the pot, cover and simmer on medium-low for 30 to 45 minutes, stirring occasionally.
Remove the habanero pepper from the pot. Taste, and salt and pepper as needed. Serve warm with southern or Caribbean dishes.