Nippy Turnip Greens:
    1 lb. turnip greens
    1 orange
    12 tender oil-cured black olives
    2 garlic cloves
    1/4 teaspoon chilli flakes
    1/4 teaspoon cumin seeds
    2 tablespoons olive oil
Wash greens. Drop into large pot of lightly salted water. Cook about two minutes, stirring often. Drain and chop. Remove hair-thin strips of orange peel. Pit and slice olives. Thin - slice garlic. Combine zest, olives and garlic on a cutting board. Sprinkle with chilli and cumin and chop fine. Combine in skillet with olive oil. Stir over medium heat to cook garlic lightly. Add the greens and toss a few minutes. Cover and cook a couple of minutes. Ta-da.

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