Heat the olive oil in a pot. Add the onion and the beaten red pepper and cook over moderate heat, stirring, till translucent, 5 minutes. Add the greens in batches, stirring every batch to wilt sooner than adding more. Add the inventory and produce to a simmer. Quilt and cook over somewhat low heat till the greens are subtle, quarter-hour. Drain the greens successfully and return them to the pot.
In a bowl, mix the flour with the cayenne and a beneficiant pinch every of salt and pepper. Add the shallots and toss to coat with the flour mixture; transfer to a strainer and shake to cast off the extra flour.
In a deep skillet, heat 1/2 scamper of vegetable oil. Fry the shallots in batches over moderate heat till crisp, 2 minutes. The utilization of a slotted spoon, transfer to paper towels to empty.
In a saucepan, simmer the cream and garlic over low heat till reduced to 1 cup, 10 minutes. Stress the cream over the greens and simmer over moderate heat till very thick, 5 minutes; season with salt and pepper. Breeze in half of the fried shallots and transfer to a serving dish. Sprinkle the final shallots on top and assist.
The stewed greens would possibly also be refrigerated overnight. The fried shallots can stand at room temperature for 4 hours.