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In a large pan over medium low heat, heat a bit of olive oil and add the shallots.
Blanch the collard greens by placing them in a large pot of boiling water for 2-3 minutes. Remove them with a slotted spoon and then add them to the pan with the shallots.
Keep the water boiling for the spätzle.
In a medium bowl, whisk together the chickpea flour, salt, pepper, and nutmeg.
In a separate bowl, whisk together the milk and eggs. Whisk the milk mixture into the flour mixture.
Using a rubber spatula, press the batter through a slotted spoon or a colander (or a spätzle maker if you have one) and straight into the boiling water.
Boil for 2-3 minutes, drain, and then add to the pan with the greens and shallots.
Toss with a bit more olive oil, add the pinch of chili flakes, and then more salt and pepper if needed.
Cook for a few minutes and then serve with schnitzel or all on its own.