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Cover the shallots with boiling water and set aside until cool enough to handle, then peel and discard the skins.
Heat the oil in a large pan, and add the shallots. Cover with a lid and cook over a low heat for 8-10 mins until starting to caramelise. Add the vinegar, honey and allspice to the pan along with some seasoning. Give everything a good shake in the pan, then bubble for 10 mins until the shallots are tender and sticky, adding a splash of water if the honey looks like it might burn.
Meanwhile, bring a large pan of water to the boil, add the greens and cook for 2 mins until they are just tender but still have a nice bite. Add to the shallots and toss through the sticky dressing.