Chinese Broccoli Gai Lan

Chinese broccoli gai lan is a leafy vegetable with thick, flat, glossy blue-green leaves and thick stems. It is also known as kai-lan, Chinese kale, or Chinese broccoli ¹. It is a cruciferous vegetable and is rich in nutrients such as vitamins A and C, and fiber ²³. Chinese broccoli is typically grown in the spring and fall ². It is commonly used in Chinese cuisine, especially in stir-fries or steamed and served with oyster sauce ³.

To prepare Chinese broccoli, wash them thoroughly in a big bowl of water, agitating the water and rubbing the leaves to loosen any dirt. Then soak for about 5-10 minutes to allow the dirt/sand to settle at the bottom of the bowl. Repeat twice, for a total of three washings.

Trim away any tough ends. Larger, thicker gai lan stems can get tough at the bottom of the stalk. Trim a ¼-inch off the ends. Then use a paring knife or peeler to remove the outer layer of the bottom stem (which can be too fibrous to eat), similar to what you would do with asparagus ⁴.