Botanical Family: Cruciferae
Botanical Name: Brassica alboglabra
Common Names: Kailan, Jie lan, Chinese Kale
Chinese Kale is more commonly known as “Kai-Lan” in South-East Asia. It is very popular with Chinese cooks as it can be cooked in a variety of ways. Common preparations include kai-lan stir-fried with ginger and garlic, and boiled or steamed and served with oyster sauce. Furthermore, this vegetable is high in “Calcium”, “Iron” content and “Vitamin A” precursors.