1. Cook bacon in large skillet over medium heat until crispy.
2. Meanwhile, remove stems from collard leaves.
3. Stack leaves in neat piles; fold in half and begin to finely, finely slice, creating delicate ribbons.
4. Sprinkle salt over collards in large bowl and massage until the leaves wilt, about a minute or two.
5. Add onions.

Bacon Vinaigrette

1. To make the dressing, combine vinegar, molasses, mustard and garlic clove in small bowl.
2. While whisking, pour in the bacon fat.
3. Chop the bacon into niblets, toss into the pile of collards and onions and immediately dress the salad while the bacon fat is still warm.
4. Gratuitously crack black pepper any and everywhere.
5. Serve with a poached egg (perhaps add pepitas or roasted bell peppers?
6. Or stay traditionally non-traditional while you pay this fresh homage to the classic greens recipe, sans ham hock [but plus drool-worthy bacon]).