Sweeter than broccoli, with a peppery edge. Eat stem and all. It is a leaf vegetable with thick, flat, glossy blue-green leaves with thick stems, and florets similar to (but much smaller than) broccoli. Tender and delicious.
Chinese Broccoli, Kailan, Gai Lan are some of the names. Gailon Broccoli is eaten widely in Chinese, Thai, Vietnamese and Myanmar cuisine. Common preparations include stir-fried with ginger and garlic, and boiled or steamed and served with oyster sauce.
Blanch in hot water followed by a soak in cold water to retain colour. Great with oyster sauce or a little balsamic vinegar and a sprinkle of sesame seeds.