This pretty, bright Gai Lan recipe features a generous amount of garlic and lemongrass — and both bring it to another level with their beautiful flavor and wonderful scent. Sautéed Gai Lan is super easy and quick to prepare, and a nice switch from kale or spinach. 
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What is Gai Lan?
- Gai Lan is Chinese Kale that is in the cabbage family — and it’s commonly called Chinese Broccoli.
- The flavor reflects those names perfectly — slightly bitter like kale and slightly sweet like broccoli.
- Gai Lan is most commonly eaten raw, steamed or sautéed.
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 served this healthy, green leafy, delicious side dish with my Thai Inspired Mahi Mahi, and it was amazing.
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.
It’s cooks and quickly and as easily as spinach — almost as soon as it hits the sauté pan, it begins to wilt.
If you think this sautéed Gai Lan recipe sounds delicious, and I hope you do — you will also love these:
- Miso Gai Lan Egg Soup
- Creamy Miso Noodle Gai Lan Soup
- Walnut Sesame Gai Lan
- Gai Lan and Oyster Sauce
What to served with Garlicky Coconut Satuéed Gai Lan recipe:
- Spicy Garlic Ginger Grilled Flank Steak
- Grilled Rib Eye Steak Marinated in Asian Spices and Korean Pear
- Oh, and it would be super delicious to add a bundle to a Spicy Sriracha Salmon Basil Burger.
Enjoy every last bite!
This is not a sponsored post, and as always I only write about things I love.
Sautéed Gai Lan is super easy and quick to prepare, and a nice switch from kale or spinach. And the Asian flavors in this recipe will win you over!
- grapeseed oil for the pan
- 1 tablespoon fresh garlic, minced
- 1 1/2 teaspoons finely chopped lemongrass
- 5 cups gently packed Gai Lan (including stems), washed and dried
- ⅓ cup light coconut milk
- salt and freshly ground black pepper
- Togarashi
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Coat the bottom of a medium-sized sauté pan with grape seed oil and place it over medium-low heat.
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Add the garlic and lemongrass and sauté until it's very aromatic and has softened a bit, about 2 minutes.
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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.
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Pour in the coconut milk, stir, and gently cook until it has almost completely absorbed into the Gai Lan, about 2 minutes.
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Season with sea salt and freshly ground black pepper to taste (Here's How to Season to Taste.)
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Sprinkle with Togarashi if desired.
Togarashi is the Japanese word for red chili peppers. It’ll add some great heat.
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sippitysup says
July 16, 2014 at 2:47 pmHip yes. Delicious always. One of my favs here. GREG
valentina says
July 19, 2014 at 12:53 amMe too! Thanks, Greg. 🙂
David says
July 19, 2014 at 11:46 amI want to try this with shallots, as I can’t eat garlic. I Think it will be fantastic!
valentina says
July 19, 2014 at 2:19 pmShallots would be perfect. 🙂
Coco in the Kitchen says
July 24, 2014 at 1:03 pmThis looks gorgeous. I could probably eat my weight in it!
valentina says
July 24, 2014 at 10:39 pmThanks, Colette. It’s good for you — eat away! 😉
Shanika says
January 23, 2019 at 4:37 pmThis recipe looks so delicious! I love sautéed greens and these look well seasoned, just like I like it! Haha.
valentina says
January 23, 2019 at 4:55 pmThank you, Shanika! Hope you try it! 🙂
Cathy says
January 23, 2019 at 5:03 pmOMGOSH Valentina!! This looks mouth watering delicious!! Your recipes always make me want to get up and run to get whatever ingredients I may need to make your recipe! So delicious!!
valentina says
January 23, 2019 at 9:37 pmCathy, you are so very kind! Thank you, you just made my day! 🙂
Sabrina says
January 23, 2019 at 5:24 pmWe eat a lot of asian inspired dishes for dinner. This will make a delicious change from our normal side rouitne.
valentina says
January 24, 2019 at 1:59 pmGreat. Thanks and hope you love it!
Adriana Lopez Martin says
January 23, 2019 at 7:30 pmNever heard of this kale type but sounds and looks so good. I have to confess you got me at garlicky. All tastes better with garlic. I need to make your recipe for Chinese New Year.
valentina says
January 24, 2019 at 1:58 pmYes, fun for Chinese New Year! “Garlicky” gets me every time too. 🙂
Jenna says
January 23, 2019 at 9:06 pmChinese Broccoli is one of my favorites to get out! Going to make this with some chicken.
valentina says
January 24, 2019 at 1:58 pmSounds great, Jenna! Enjoy and thank you!
Cookilicious says
January 24, 2019 at 9:58 amThis dish sounds so different and relishing! Nice recipe.