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Stack the collard greens atop one another, then roll the leaves into a tight cylinder. Using a sharp knife, very thinly slice the roll crosswise to create fine strands. Transfer to a colander in the sink and set aside.
To a medium Dutch oven set over medium-high heat, add the potatoes, onions, and enough cold water to cover the vegetables by 2 inches. When the liquid boils, turn the heat to medium-low, add 2 tablespoons of the olive oil, and cook until the potatoes are tender when pierced with a fork and the onion is completely soft, 25–30 minutes. Using an immersion or regular blender, purée the soup.
Bring a large kettle of water to a boil, then pour the water over the slivered greens (they will collapse, soften, and turn bright green). Set aside for 5 minutes to drain and steam slightly.
Add the chouriço to the soup and cook until the slices are firm and their fat has rendered somewhat, 5–10 minutes. Stir in the remaining olive oil and slivered greens, and cook until the greens are tender but still green, 2–3 minutes more. Season to taste with salt, and serve.