Garlicky Coconut Gai Lan Recipe

Garlicky Coconut Gai Lan

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.

At the Katie Chin book signing at Melissa’s produce, I was given a beautiful bundle of Gai Lan and immediately pictured it in a sauté pan, sizzling with a lot of garlic.

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.


Garlicky Coconut Gai Lan Recipe
Prep time
Total time
Serves: Serves about 4 as a side dish
  • 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
  • Togarashi
  1. Coat the bottom of a medium-sized sauté pan with grape seed oil and place it over medium-low heat.
  2. Add the garlic and lemongrass and sauté until it's very aromatic and has softened a bit, about 2 minutes.
  3. 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.
  4. Pour in the coconut milk, stir, and gently cook until it has almost completely absorbed into the Gai Lan, about 2 minutes.
  5. Season with sea salt and freshly ground black pepper to taste (Here's How to Season to Taste.)
  6. Sprinkle with Togarashi if desired.
Togarashi is the Japanese word for red chili peppers. It’ll add some great heat.

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.

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