Escarole with Black-eyed peas

Escarole with Blacked eyed peas and Lots of Luck
3 tablespoons olive oil
1 cup chopped onion
1 tablespoon minced garlic
1/2 teaspoon dried crushed red pepper
1 large head escarole, chopped
3/4 cup dry white wine
30 oz. of black eyed peas cooked
1 cup stock off your choice
Freshly grated Parmesan cheese (optional)

Heat oil in heavy large pot over medium heat; add onion to pot and sauté until translucent, about 5 minutes.. Mix in garlic and crushed red pepper. Add escarole and sauté until wilted, about 2 minutes. Add wine and cook 2 minutes. Add beans, stock and simmer 10 minutes to blend flavors. Season to taste with salt and pepper. Transfer to large bowl. Top with grated Parmesan, if desired.