A type of chicory common in Tuscany, Italy where the Cappuccino monks began growing this vegetable green which ultimately became named for their efforts in raising it. With a short season lasting for only five weeks or so, Monk's Beard develops into a thin leafy green with a long white stem. Moist and succulent in texture, the thick stem and leaves provide a nice addition to fresh salads, food garnishes or side dishes of vegetable greens. If cooked to be served as a side dish, the Monk's Beard is lightly steamed after which it is mixed with a light coating of olive oil and lemon juice.
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