Created by ForeverMama on June 24, 2016
Step 1: Heat the oil in a large saucepan over medium heat. Add the onion, carrot, leeks, garlic, salt, black pepper, and Aleppo pepper and cook, stirring, until the onion becomes translucent, 8 - 10 minutes.
Step 2: Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until no longer pink, about 5 minutes.
Step 3: Drain off the excess fat, leaving about 2 tablespoons in the pan. Stir in the cornmeal.
Step 4: Add the stock, stirring, and bring to a boil, then reduce the heat and simmer, covered, for 30 minutes, stirring occasionally.
Step 5: Stir in the greens and cook for 15 minutes more, or until tender.
Step 6: Ladle into bowls and garnish with grated Parmigiano.