BRAISED COLLARDS WITH TOMATO AND CHICKEN OVER POLENTA

Makes 8 servings

Make ahead: The braised vegetables and sausage mixture can be refrigerated for up to 4 days.

2 tablespoons extra-virgin olive oil

10 ounces uncooked sweet Italian-style poultry sausage link, casing removed

1 medium sweet onion, sliced into half-moons

6 cloves garlic, smashed 28 ounces canned whole peeled tomatoes, preferably no-saltadded, with their juices

4 cups low-sodium chicken broth 1 rind from ParmigianoReggiano cheese, plus 2 ounces Parmigiano-reggiano, freshly grated (½ cup), for serving ½ teaspoon crushed red pepper flakes 1 (16-ounce) bag chopped collard greens or 1 (1¼-pound) bunch collard greens, stems removed, washed well and coarsely chopped (8 cups) Salt

Freshly ground black pepper 1½ cups uncooked polenta

Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the sausage in pinches; cook for about 4 minutes, stirring occasionally and breaking it up with a spoon into smaller pieces, until it is well-browned.

Heat the remaining tablespoon of oil in a large pot over medium heat. Stir in the onion and cook for 4 minutes, stirring occasionally, until it has softened. Add the garlic and cook for 1 minute, until it is fragrant, then add the tomatoes one at a time, squeezing each one with your hand to break it up as you add it to the pot along with any