1 tablespoons Food Lion olive oil
¼ of an onion, cut into ½ inch dice
½ pound ground mild Italian sausage (without casings), crumbled
2 ½ tablespoons minced fresh garlic
1 ½ pounds any combination of escarole, curly endive, and/or Swiss chard, roughly chopped
½ cup Pinot Grigio
Freshly ground Food Lion black pepper
Grated Pecorino Romano
Into a large pot or Dutch oven over medium-high heat, pour the oil. Add the onion and cook until soft and translucent, about 6-8 minutes. Add the sausage and cook, stirring and breaking apart the sausage, until browned about 6-8 minutes. Add the garlic and cook until fragrant, less than a minute.
Add the greens and wine in batches, if necessary. Cook, covered, stirring occasionally until tender, about 7 to 10 minutes. Lower the heat to medium, season the greens with salt and pepper, cover, and cook, 2 to 3 minutes more, stirring occasionally.
Transfer to a serving bowl and sprinkle with grated cheese. Serve with crusty Italian bread, if desired.