3 tablespoons olive oil
2 garlic cloves, peeled and minced
1 bunch turnip greens or other leafy cooking green, about a pound, stems removed and sliced thinly into ribbons
2 tablespoons grated Parmesan cheese
Shaved Parmesan for garnish
In a large saute pan or Dutch oven, heat the oil until shimmery, then add the garlic and cook, stirring, until it becomes fragrant. Add the greens.
Cook, stirring until the leaves seem coated with the oil, then add about ¼ cup water, cover and lower heat to simmer. Cook, stirring occasionally, until greens are tender, 10-15 minutes, and most liquid is absorbed or cooked off.
Add the grated Parmesan and stir well to combine. Serve hot, topped with shavings of more Parmesan. Serves 4 as a side vegetable.