With its tender, leafy greens and a slightly bitter taste, kailan offers a satisfying crunch and a fresh, slightly nutty aroma. Its vibrant color adds visual appeal to any dish.
Where it comes from
Kailan, or Chinese broccoli, is a staple in Cantonese cuisine, valued for its robust flavor and nutritional benefits. It has been cultivated for centuries in East Asia.
In the kitchen
Often stir-fried or steamed, kailan retains its crispness while absorbing sauces beautifully. It adds a refreshing contrast to rich dishes, making it a popular choice in Asian cooking.
