Bring a large pot of water to a boil for the pasta.
Heat a large skillet over medium-high heat with EVOO, 2 turns of the pan. Add sausage, brown and crumble; remove. Add onions and garlic to the skillet, season with salt and pepper, and stir until softened, 3-4 minutes. Add the beans, rosemary and white wine, and scrape up drippings on the bottom of the pan. Wilt greens into the beans; season with salt, pepper and nutmeg. Add stock and reduce heat to medium-low.