Escarole is amped up with a salty kick from fish sauce and pecorino and is brightened with sweet, crunchy carrots.
1 pound escarole, cut into wide ribbons
2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
4 (4-ounce) chicken breast cutlets
3/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 large garlic cloves, crushed
1/4 teaspoon crushed red pepper
1/2 medium red onion, thinly sliced
2 teaspoons fish sauce
1/4 cup julienne-cut carrot
1/2 ounce pecorino Romano cheese, shaved
Est. added sugars 0g
How to Make It
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 tablespoons oil and 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.