Tuscan Greens and White Beans

1 tablespoon olive oil
1 medium yellow onion -- chopped
2 cloves garlic -- minced (2 to 3)
4 cups escarole -- coarsely chopped or spinach
3 tablespoons dry white wine
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
15 ounces cooked white beans -- drained or red kidney beans
1/4 cup chopped fresh basil

In a large saucepan heat the oil over medium-high heat. Add the onion and garlic and cook, stirring, for 4 minutes. Add the greens, wine, sage, salt, and red pepper and cook for 3 or 4 more minutes over medium-low heat, stirring frequently, until the greens are wilted. Stir in the beans and basil and cook for 3 minutes more until steaming. Remove from the heat and serve. Serves 4.

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