Cut the turnips into approximately ½-inch dice. No need to peel unless the skin is tough or blemished.

Wash the kale and drain. A little water clinging to the leaves is fine.

Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat. Add the turnips in a single layer and season with salt and pepper. Cook undisturbed for 3 to 4 minutes to brown underneath, then stir and continue cooking for another 4 to 6 minutes, until lightly browned and nearly tender.

Reduce heat to medium. Push the turnips to one side and add remaining tablespoon olive oil and the garlic to the open space. Cook, stirring, for about 30 seconds, until fragrant. Toss with the turnips.

Add the kale in batches, tossing as it wilts.

Add 2 tablespoons of water, cover and cook for 3–5 minutes, until the kale and turnips are tender. Uncover and cook off any excess liquid. (You can skip this step if your kale and turnips are tender.)

Remove from heat. Add 1 teaspoon lemon juice and Parmigiano-Reggiano, and toss gently. Taste and add more lemon juice, salt or pepper as needed.

Serve warm with additional Parmigiano-Reggiano.