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Food: Chinese Kale edit

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Photo: Flickr user

Created by: Helen Pitlick

Edited by: Helen Pitlick

Other Names: Kai-Lan, Chinese Broccoli, Gai-Lan, Kailan

Translations: 开滦 (Chinese), Ang (Croatian), Dainele (Lithuanian), كايلان (Arabic), Kailas (Catalan) All Translations

edit About Chinese Kale

A somewhat bitter leaf vegetable with small flower heads widely eaten in Chinese cuisine.

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Wikipedia

Kai-lan, also known as Gai Lan, Chinese broccoli or Chinese kale, is a slightly bitter leaf vegetable featuring thick, flat, glossy blue-green leaves with thick stems and a small number of tiny, almost vestigial flower heads similar to those of broccoli. As the Alboglabra group of ''Brassica oleracea'', kai-lan is of the same species of plant as broccoli and kale. Its flavor is very similar to that of broccoli, but a bit sweeter. ''Kai-lan'' is eaten widely in Chinese cuisine, and especially in Cantonese cuisine. Common preparations include kai-lan stir-fried with ginger and garlic, and boiled or steamed and served with oyster sauce. Unlike broccoli, where only the flowering parts are normally eaten, with kai-lan the leaves and stems are eaten as well, either whole or sliced into bits the proper size and shape to be eaten with chopsticks. It is also common in Vietnamese cuisine, Myanmar (as ကိုက်လန်) and Thai cuisine.

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