Heat ghee or olive oil in a large high sided skillet. Season the chicken thighs with salt and pepper on both sides and then sear, skin side down for 4-5 minutes until golden brown. Flip the chicken and sear on the other side for 2-3 minutes and then remove toa plate.
Add the garlic, face down into the oil to brown and then add the shallots to the pan. Toss occasionally until beginning to brown, around 3 minutes. Deglaze the pan with 2/3 cups water and use a wooden spoon to scrape the flavorful bits from the bottom of the pan. Add the greens in batches and toss until beginning to wilt. Season with a pinch of salt and pepper and then nestle the chicken back into the greens.
Cover the pan and allow to cook for 15-20 minutes or until chicken is cooked through.
