Nippy Turnip Greens with Olives, Orange, and Cumin

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.