Bring the chicken stock to simmer in a saucepan. Let it stay there, simmering, while you work on the other ingredients.

In a large skillet, over medium high heat, heat the olive oil and, once hot, add the sausage and sauté until brown, about 3 minutes, breaking it apart with a wooden spoon.

Remove the sausage with a slotted spoon and reserve.

Lower the heat to medium low. Add the shallots and garlic to the skillet and sauté until translucent, about 5 minutes. Then, add the rice and let it fry with the onion and garlic for a couple of minutes.

Add the wine and cook until almost absorbed, about 2 minutes.

Start adding the hot stock, 1 cup at a time, simmering until almost all absorbed and then adding the following cup. Continue to do this , stirring often, until the rice is al dente and mixture is creamy. The whole process should take about 25 to 30 minutes and you might not need all the stock.

When the rice is almost al dente but not quite there yet, add the chopped collard greens and the sausage and keep adding the stock.

When the rice is done, remove from heat and add the cold butter and the parmesan cheese, stirring vigorously.

Season with salt and pepper and serve immediately with more Parmesan cheese on the side!