In the Japanese turnip greens, purchased in Brooklyn but sourced in Lancaster PA. Perhaps one of the threeband slugs of the genus Amibigolimax.
Sautéed the greens after a good washing, with some lettuce, garlic, and hot pepper flakes. The turnips themselves, which are quite small, were peeled and chopped up for a bean salad.
Backyard and Beyond 
I pray the slug was returned to its natural habitant, and not sautéed, with a perhaps shred or two of the turnip greens to sustain the creature.
And I thought about little Gary with every bite.