Heat the peanut or safflower oil in a large saucepan.

Cut the chorizo into 2-inch pieces.

Add the chorizo to the pan.

Brown the chorizo over medium heat, covered, for about 5 minutes.

Peel and cut the onions into 1-inch pieces (2 cups).

Peel and cut the carrots into 1-inch pieces (1 1/2 cups).

Add the onions and carrots to the saucepan.

Cook the mixture, covered, for 2 minutes.

Cut the collard greens into 2-inch pieces, removing tough stems.

Wash the collard greens in a bowl of cold water.

Lift the greens from the water.

Add the wet collard greens to the saucepan.

Cook the mixture over medium to high heat for about 10 minutes, stirring occasionally, until greens are wilted.

Reduce the heat to low.

Add the soy sauce and salt.

Cover tightly.

Cook over very low heat for about 45 minutes, until the greens are tender and most of the liquid is gone.

Divide the sausage and greens among six plates.

Serve immediately.