• 16 ounces WP Rawl Farms® Turnip Greens
• 8 ounces water
• 14 ounces low sodium vegetable broth
• 1 tablespoon olive oil
• 8 ounces yellow onion, chopped
• 2 teaspoons garlic, minced
• 6 tablespoons dry white wine
• 12 ounces cream cheese, chopped
• 8 ounces sour cream
• 1/2 teaspoon dried crushed red pepper
• 1/4 teaspoon salt
• 1 cup Parmesan cheese, grated
• Veggies for dipping

Pour water and broth into a pot and bring to a boil over high. Pour in turnip greens and cook for 20 minutes. Sauté onion and minced garlic in olive oil, about 4 minutes. Add wine and cook for 2 minutes, stirring to loosen particles from bottom of skillet. Stir in cooked turnip greens, cheese, sour cream, crushed red pepper, salt, and Parmesan cheese. Cook, stirring often, for 8 minutes or until cream cheese is melted and mixture is thoroughly heated. Transfer to a prepared 1 1/2 quart baking dish. Sprinkle with remaining Parmesan cheese. Broil until cheese is lightly browned, about 4 minutes. Serve with veggies of choice.