Bring water and 1 teaspoon salt to a boil in a pot, add half the bag of greens and boil gently for 7-10 minutes, until greens are tender. (Alternatively, boil the whole bag of greens and save half the cooked greens for another purpose.) When greens are done, drain in a colander, reserving a couple of tablespoons of the cooking water for later.
Meanwhile, while greens are cooking, heat oil in a 12-inch non-stick skillet that has a lid. When hot, add fennel seeds, red pepper flakes, cumin, turmeric and remaining 1 teaspoon salt and stir for 15 seconds. Add turnips and stir-fry over medium-high heat for 5 minutes. Turnips will take on a neon yellow color from the turmeric. (Be careful not to splatter this, because turmeric can stain clothing.) Cover, reduce heat to lowest and cook an additional 10 minutes, stirring once at the mid-point if possible. Turnips should be soft yet retain their shape.
Uncover; add reserved 2 tablespoons cooking water from the greens, the greens and candied ginger and stir to heat through. Remove from heat and stir in cilantro.