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.