Heat oil in a kettle large enough to hold the greens. Add carrots, onions, potato, celery, gingerroot, peppers and garlic. Cook over medium heat, stirring often, until the vegetables have softened, about 6 minutes. Stir in chopped stems and water; heat to a boil. Add a batch of collard leaves and cook until wilted. Repeat adding batches until all fit in the kettle.
Reduce heat to medium-low and cook, stirring often, until all the vegetables are tender, about 1 hour. Stir in the Vege-Sal, cover tightly and let stand for 10 minutes. Serve with vinegar on the side.
* Vege-Sal is a seasoned salt mixture available at Natural Food Stores