2 bacon slices, chopped1/2 cup sweet onion, chopped 1 garlic clove, chopped 2 tablespoons dry white wine 1 bunch chopped turnip greens, chopped 6 ounces cream cheese, cut into pieces 4 ounces sour cream 1/4 teaspoon dried crushed red pepper Salt to taste 1/3 cup freshly grated Parmesan
Cook bacon in a Dutch oven over medium-high heat 5 to 6 minutes or until crisp; remove bacon, and drain on paper towels, reserving drippings in Dutch oven. Sauté onion and garlic in hot drippings 3 to 4 minutes. Add wine, and cook 1 to 2 minutes, stirring to loosen particles from bottom of Dutch oven. Stir in turnip greens, next 4 ingredients, and half of the Parmesan cheese. Cook, stirring often, 6 to 8 minutes or until cream cheese is melted and mixture is thoroughly heated. Transfer to a lightly greased 1/2-quart baking dish. Sprinkle evenly with remaining Parmesan cheese. Broil 6 inches from heat 4 to 5 minutes or until cheese is lightly browned. Sprinkle evenly with bacon.