Chinese kale

A vegetable with slender, bright green stalks ending in slightly darker leafy greens, which are sometimes accompanied by clusters of tiny white flower buds. Chinese kale has a flavor comparable to that of broccoli raab and is used in Chinese cuisine, typically chopped in stir-fry dishes. It's available in Asian markets and some produce markets. Select firm stalks with crisp leaves. Refrigerate, tightly wrapped, for up to 1 week. Chinese kale is also known as Chinese broccoli and gai lan.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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