Gai Lan is Chinese Kale, commonly called Chinese Broccoli. And the flavor reflects those names perfectly — slightly bitter like kale and slightly sweet like broccoli.
I’m calling Gai Lan “the new kale” — or kale variety, if you will. Not as trendy, but very hip. 😉 You can call it that, too.
This is perfect with the Thai Inspired Mahi Mahi.
- Grape seed oil for the pan
- 1 tablespoon minced fresh garlic
- 1½ teaspoons finely chopped lemongrass
- 5 gently packed cups Gai Lan, washed and dried (stems are edible)
- ⅓ cup light coconut milk
- Sea salt and freshly ground black pepper
- Coat the bottom of a medium-sized sauté pan with grape seed oil and place it over medium-low heat.
- Add the garlic and lemongrass and sauté until it's very aromatic and has softened a bit, about 2 minutes.
- Turn the heat to medium-high and add the Gai Lan. Cook, stirring from time to time, until it's completely wilted and the bottom of the pan is becoming dry, about 10 minutes.
- Pour in the coconut milk, stir, and gently cook until it has almost completely absorbed into the Gai Lan, about 2 minutes.
- Season with sea salt and freshly ground black pepper to taste (Here's How to Season to Taste.)
- Sprinkle with Togarashi if desired.
Later this month I’ll be doing a giveaway for Katie Chin’s, Everyday Thai Cooking, so please stay tuned.
This is not a sponsored post, and as always I only write about things I love.