Heat a large skillet over medium to medium-high heat with EVOO, 4 turns of the pan. Add shallots and garlic, stir 2-3 minutes, add greens and wilt into pan and season with salt, pepper and nutmeg. Add dates and nuts and toss to combine, remove from heat and add Balsamic or sherry vinegar, drizzling evenly over top. Transfer greens to warm serving dish.