Asian Greens: Gai Lan

PASSIONS | by JEAN GALTON

OF THE MANY KINDS OF ASIAN GREENS, one of my very favorites is gai lan. Also known as Chinese broccoli or Chinese kale, gai lan is a part of the Brassica family (along with broccoli and cauliflower) but, once cooked, retains a sweet, grassy flavor. Simple to prep (just trim off the bottom and rinse), gai lan cooks, literally, in minutes.

© ANGIE NORWOOD BROWNE

Gai Lan with Miso

1 tablespoon vegetable oil
2 garlic cloves, chopped
1 large bunch gai lan, about 1 pound, cut into 2-inch pieces
1/4 cup vegetable broth or water
1 to 2 tablespoons white miso

Heat the oil in a large skillet over high heat. Add the garlic and cook 1 minute.

Stir in the gai lan, cover and simmer until tender, about 2 minutes.

Mix the miso in a bowl with a tablespoon or so of the cooking liquid until smooth. Pour into the skillet, toss and serve.