Kailan is native to China and is related to broccoli. The vegetable also looks somewhat similar to broccoli with green flower heads at the top. Kailan has thick, flat, glossy green leaves. The stems are thick and small. Although with broccoli only the flower head is eaten, with kalian the leaves and stems are eaten as well. The taste of Kailan is like that of broccoli, but a bit sweeter.
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Kailan is available from Holland and Spain
Calcium, Fiber, Folate, Iron, Protein, Vitamin A and C
Kailan has thick, flat, glossy green leaves. The stems are thick and small.View Kailan
To prepare Kailan, wash it and shop in pieces. Then it may be eaten raw, steamed, stir-fried, or boiled.Consumption
Kailan can be eaten raw or cooked. Kailan is commonly stir-fried, steamed or boiled. It is often eaten whole since many enjoy the contrast between the sweet head buds and the bitter stems and leaves.When to eat
Look for leaves that are fresh and crispy. Avoid the ones with brown spots. Keep the vegetable refrigerated, and consume within a few days.
Did you know?
- Kailan is also known as; Chinese broccoli, Chinese Kale or Gailan.
- Kailan can help you lose weight and maintain a healthy and firm skin because it is low in calories and rich in vitamins and minerals.