Chicken and Greens served alone or on top of Penne pasta
1 pound escarole, cut into wide ribbons
3 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
2-4 ( 4 ounce) chicken breast cutlets or you can cut into nuggets
3/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 large garlic cloves, crushed
1/4 teaspoon crushed red pepper
1/2 medium red onion, thinly sliced
2 teaspoons fish sauce optional
1/4 cup julienne-cut carrot
1/2 ounce pecorino Romano cheese, shaved
Bring a saucepan of water to a boil over high heat. Add escarole; cook 1 minute. Drain.
Heat 2 teaspoons oil in a skillet over medium-high heat. Sprinkle chicken evenly with salt and pepper. Add chicken; cook 2 minutes on each side or until done. Transfer to a plate
Reduce heat. Add remaining 2 to 3 tablespoons oil and the garlic; cook 1 minute. Stir in red pepper and onion; cook 1 minute. Remove garlic from pan; discard. Add escarole; cook 1 minute. Stir in fish sauce. Divide chicken among 4 plates; top with escarole, carrot, and cheese.