On stovetop, heat up a 5.5 quart pan or large stock pot over medium to high heat and add the 2 Tbsp of olive oil.
Add the onions, and cook until transparent, about 2 mins.
Add the sausage, and cook until lightly browned, 5 mins.
Add the garlic, and cook until fragrant, about 2 mins.
Remove the sausage from the pan and set aside in a bowl.
Add the potatoes to the stock pot, season with salt and cover with water (about 7 cups). Let it cook until potatoes are soft.
When the potatoes are fully cooked, remove half of the potatoes from the pot and set them aside with the sausage.
Using an immersion blender blend the other half of the potatoes in the stock pot with the water they cooked in.
Return the sausage and and the potatoes to the stock pot, season with salt and pepper, stir.
Add the collard greens, stir.
Drizzle with olive oil and serve with bread.