Preheat oven to 450°. Line a large rimmed baking sheet with foil. Season chicken with salt and pepper; place on prepared sheet. Combine cheese, panko, 2 Tbsp. oil, parsley, and 1 garlic clove in a medium bowl; season with salt and pepper. Pat panko mixture onto breasts. Roast chicken until crumbs begin to turn golden, about 10 minutes.
Drizzle romaine with 1 Tbsp. oil and sprinkle with remaining 1 chopped garlic clove. Season with salt and pepper. Remove sheet from oven; place romaine around chicken. Roast until chicken is cooked through and lettuce is browned at edges, about 5 minutes. Divide among plates. Garnish with lemon wedges for squeezing over.
Bring the 2 cups of chicken stock to simmer in a saucepan. Let it stay there, simmering, while you work on the other ingredients.
In a large skillet, over medium high heat, heat the olive oil and, once hot, add the sausage and sauté until brown, about 3 minutes, breaking it apart with a wooden spoon.
Remove the sausage with a slotted spoon and reserve.
Lower the heat to medium low. Add the shallots and garlic to the skillet and sauté until translucent, about 5 minutes. Then, add the rice and let it fry with the onion and garlic for a couple of minutes.
Add the 1/3 cup of chicken stock and cook until almost absorbed, about 2 minutes.
Start adding the hot stock, 1/2 cup at a time, simmering until almost all absorbed and then adding the following cup. Continue to do this , stirring often, until the rice is al dente and mixture is creamy. The whole process should take about 25 to 30 minutes and you might not need all the stock.
When the rice is almost al dente but not quite there yet, add the chopped collard greens and the sausage and keep adding the stock.
When the rice is done, remove from heat and add the cold butter and the parmesan cheese, stirring vigorously.
Season with salt and pepper and serve immediately with more Parmesan cheese on the side!
Preheat oven to 350 degrees (F). Line a large baking sheet with tortillas and set aside.
Crack eggs into a large mixing bowl, add salt and pepper and beat well; set aside.
Add 1 tablespoon of oil to a large skillet over medium heat. Add kale, stirring well to coat, then cook, stirring occasionally, for about 10 minutes. Once the kale has reduced by half (you will be amazed at how much it shrinks down!), reduce heat to low and let it cook – stirring occasionally – for another 4 minutes while you make your eggs.
At this point you can place your tortillas in the oven to warm up!
Add remaining oil to a medium-sized non-stick skillet over medium-low heat. Once the oil is sizzling, add eggs and scramble. Then gently fold in cheese until melted.
Season kale with salt and pepper, stir, then remove from heat.
Remove tortillas from the oven, and fill each shell with a scoop of eggs, then top with crispy kale.
Serve warm, with hot sauce if you like a little spice!