Common Name: Chinese kale
Botanical Name : Brassica alboglabra
bailey
Chinese Kale or kai-lan in cantonese. There are a few varieties
of Chinese kale. The large are about 12 to 15 inches and the
smaller ones are about 7 inches (Hong Kong variety).
The image on the right are Hong Kong type. Its shorter with
smaler leaves. The leaves are thick green in color, oval often
glaucous leaves and elongated flashy infloresences. It is cut
from the young plant before the flower buds begin to open.
Choosing the kale, leaves not wilted or yellow, stalk thick
and clean. The larger variety comes with roots.
Uses, Hong Kong kale are famous for it kale in oyster sauce.
It is blanch and oyster sauce over it. It can be stir fry with
garlic, sometimes used in soup, stir fry with seafood or can
be mix with other vegetables like carrots. The best part of
the kale plant is the stalk, it crunchy, if the stalk skin is
too thick, remove before used.
Storage, best wrap in paper towel store in fridge (vegetable
section) consume in 2 to 3 days.
