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Nippy Turnip Greens with Olives, Orange, and Cumin
- Serves
4
as a side dish - Difficulty
Easy
Published 2001
This dark, intense combination, finished with an aromatic flourish, suits grilled lamb or full-flavored fish, such as mackerel, bluefish, or sardines. Or toss the spicy greens with small, sturdy pasta, adding a little of the pasta water to soften and blend the flavors. For variety, substitute mustard leaves or arugula for part of the turnip greens.
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