Chicory greens (Cichorium intybus), known across Italy as cicoria and in the long-leaved catalogna or dandelion-chicory type as cicoria catalogna, are the loose, open-grown leaves of common chicory — long, jagged, deep-green blades on crisp pale midribs, sold in shaggy bunches and eaten as a robust cooking green rather than a tight salad head. Frankly and cleanly bitter, they are the everyday braised green of central and southern Italy, most often boiled and then finished in a hot pan with olive oil, garlic and chilli (ripassata in padella), simmered into brothy soups, or paired with mashed fava beans in the Pugliese dish fave e cicoria. They are distinct from the tight blanched heads of radicchio, Belgian endive and escarole, and from true dandelion greens, though catalogna's deeply toothed leaf earns it the folk name dandelion chicory.