Render the bacon until crispy in a heavy-bottomed stockpot. Add the onions and 2 tablespoons salt; cook until the onions are caramelized, about 20 minutes.
Stack the collard greens and roll them up; slice the leaves into finger-width pieces. Add the collards, stock and coffee to the onion mixture. Bring to a boil, then reduce to a simmer. Cook until the cooking liquid is level with the collard greens, about 20 minutes. Add the molasses, red pepper and vinegar and cook until very tender, about 1 hour 20 minutes. Stir well and season with salt and black pepper.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Craig Deihl, Cypress, Charleston, SC