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.
- Brassica alboglabra, family Brassicaceae
- ‘Kailaan,’ which is also known as Chinese broccoli or Chinese kale, is one of the best.
- The most common vegetables are kangkong, Chinese chive, Chinese kale, pak choi and mini cucumber.
- Remove leaves from the Chinese kale or cabbage, and cut the stems into 1 inch pieces, then chill for garnish.
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