5 slices of bacon, cooked, drained & crumble
1/2 sweet onion, chopped
2 cloves garlic, minced
1/4 c dry wine
1pkg frozen, chopped turnip greens, thawed & drained
12 oz cream cheese
1/2 t red pepper flakes
1/4 t salt
3/4 c Parmesan (reserve 1/4 c)
1 bag pork rinds (for dipping)
Preheat oven to 350 degrees.
Mix all ingredients except 1/4 c Parmesan & pork rinds.
Bake 20 minutes.
Add 1/4 c of remaining Parmesan & cook 5 more minutes.
Serve with pork rinds.
(Cook's note: Okay...I'll admit it...I used a 27 oz can of turnip greens (Margaret Holmes brand)! The trick is to squeeze, squeeze, squeeze and just when you think you've squeezed enough....squeeze again and make sure your greens are dry! You could also use collard greens or mixed greens!)
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