Wilted Greens with Shallot Jam - The Local Palate

Ingredients

• 3 cups shallots, cut into ¼ inch rings
• 1 clove garlic, cut into ¼ inch slices
• 2 tablespoons butter
• 1½ cups red wine vinegar
• 1½ cups sugar
• 1 sprig thyme
• Zest of 1 lemon,Salt
• 5 bunches assorted greens*(kale, collards, mustard greens, Swiss chard)
• 1-2 cups kosher salt,
• <i>*Softer greens, like mustard greens will soften in about 30 seconds, while thicker greens like collards could take up to 2 minutes.</i>
• Canola oil, enough to fill stock pot 2-inches deep
• 1 cup shallots, cut into ¼ inch rings
• ½ cup flour,Salt
• 4 cups chicken stock
• 1 cup Shallot Jam
• Pinch chili flakes
• ½ cup butter, cut into cubes
• 8-10 cups blanched greens
• 1 lemon, juiced
• Salt
• Fried Shallots