A leafy green Asian plant of the cabbage family, closely related to broccoli but with more leaf and stem and much smaller florettes. It is commonly used in Asian cooking.
- ‘‘Kailaan,’ which is also known as Chinese broccoli or Chinese kale, is one of the best.’
- ‘The remaining one-quarter is derived from various, and confusing, names like Chinese broccoli (Chinese kale or gai lan), which gives it its crunch and special sweetness.’
- ‘Remove leaves from the Chinese kale or cabbage, and cut the stems into 1 inch pieces, then chill for garnish.’
- ‘Hybrid fruits and vegetables often come with silly sounding names, such as plumcots (a plum crossed with an apricot), broccolini (broccoli and Chinese kale) and nectaplums (nectarines plus plums).’
- ‘The most common vegetables are kangkong, Chinese chive, Chinese kale, pak choi and mini cucumber.’