In a 5 quart Dutch oven or pot, add the olive oil over medium high heat. Once it is hot, add the onions and carrots with a pinch of salt and cooking stirring occasionally for 10 minutes. Then add the sausage and cooked until browned. Add the garlic and cook for another 30 seconds. Add the dried thyme, crushed pepper and the lentils and cook for 1 minute. Add the diced tomatoes with their juices and stir. Add one of the 32 ounce containers of chicken stock and bring to a boil. Add 1 teaspoon of salt and ½ teaspoon of pepper. Reduce heat and cover simmering for 1 hour. You are going to add the other container of chicken stock gradually as the liquid absorbs in to the lentils and cooks down. Every 20 minutes add another cup. (4 times) Then add the chopped collard greens and cook for another 5 minutes. Remove from heat and stir in the parmigiano reggiano. Ladle into big bowls.