Sautéed Collards and Cabbage with Gremolata

Name: Sautéed Collards and Cabbage with Gremolata
Ingredients: ¾ cup parsley (finely chopped); 1 ½ teaspoons minced garlic (plus 2 thinly sliced garlic cloves); 1 tablespoon lemon zest (plus /4 cup fresh lemon juice finely grated); ½ cup extra-virgin olive oil (plus 2 tablespoons); Kosher salt; Black pepper; 4 shallots (3/ cup halved and thinly sliced); 1 ½ pounds green cabbage (9 cups cored and sliced 1/4 inch thick); 1 ½ pounds collard greens (12 cups stems discarded, leaves sliced 1/4 inch thick); ¾ teaspoon crushed red pepper