In a heavy stock pot or dutch oven saute the prosciutto until crisp, remove from pot.
Add loose sausage to the pot, brown and crumble with a wooden spoon, remove from pot without draining fat.
Saute the chopped onion until they become transparent, add garlic and saute lightly.
Finish the onions and garlic off with the white wine, boiling for a minute or two to cook off the alcohol.
Add the escarole and collards to the pot letting them wilt in the wine and onions. You may need to split this into a few additions. The greens will reduce down a lot. Add the chicken broth as needed for additional liquid.
Add the beans, salt and pepper, red pepper flake, sausage and prosciutto back to the pot and simmer for 30 minutes or more.
Serve over white rice with crusty Italian bread.
Notes
This recipe is also easy to make vegetarian / vegan. Leave out the prosciutto and sausage. Saute the onions in some extra virgin olive oil instead. Substitute vegetable broth for the chicken broth. Delicious as a vegan dish as well!