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Home » Sides » Gai Lan Recipe with Garlic and Coconut

Gai Lan Recipe with Garlic and Coconut

Jul 12, 2014 · by Valentina · 17 Comments

This post may contain affiliate links.

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Gai Lan Recipe with Garlic and Coconut is packed with nutrients. It's pretty, bright and beautiful. Sautéed Gai Lan is super easy and quick to prepare, and a nice switch from kale or spinach. A bowl full of super the bright green Garlicky Coconut Gai Lan recipe.

About 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.

Thai Inspired Mahi Mahi Recipe on a gorgeous, ceramic plate with fish painted on the rim, to go with a Gai Lan recipe.

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 cooks as quickly and as easily as spinach -- almost as soon as it hits the sauté pan, it begins to wilt.

And it shines in this Gai Lan Egg Soup.

gai lan soup with egg in white bowl with red floral pattern

More Gai Lan Recipes:

  • Miso Gai Lan Egg Soup
  • Creamy Miso Noodle Gai Lan Soup
  • Walnut Sesame Gai Lan
  • Gai Lan and Oyster Sauce

What to Serve with it:

  • 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.

Coconut Garlic Gai Lan in striped beige and brown bowl with chili flakes

Gai Lan Recipe with Garlic and Coconut

Valentina K. Wein
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!
5 from 5 votes
Print
Prep Time 2 minutes mins
Cook Time 13 minutes mins
Total Time 15 minutes mins
Course Side Dish
Cuisine Asian
Servings 4
Calories 121 kcal

Ingredients
  

  • grapeseed oil for the pan
  • 1 tablespoon fresh garlic, minced
  • 1½ teaspoons finely chopped lemongrass
  • 5 cups gently packed Gai Lan (including stems), washed and dried
  • ⅓ cup unsweetened light coconut milk
  • salt and freshly ground black pepper
  • Togarashi

Instructions
 

  • Sauté garlic and lemongrass. Coat the bottom of a medium-sized sauté pan with grapeseed 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.
  • Add gai lan and cook. 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.
  • Add coconut milk. Pour in the coconut milk, stir, and gently cook until it has almost completely absorbed into the Gai Lan, about 2 minutes.
  • Season. Season with sea salt and freshly ground black pepper to taste (Here's How to Season to Taste.) Sprinkle with Togarashi if desired.

NOTES

Togarashi is the Japanese word for red chili peppers. It’ll add some great heat.
Calorie count is only an estimate.

NUTRITION

Calories: 121kcal
Keywords unique vegan sides, Asian side dishes, vegan side dishes
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.


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Reader Interactions

Comments

  1. sippitysup

    July 16, 2014 at 2:47 pm

    Hip yes. Delicious always. One of my favs here. GREG

    Reply
    • valentina

      July 19, 2014 at 12:53 am

      Me too! Thanks, Greg. 🙂

      Reply
  2. David

    July 19, 2014 at 11:46 am

    I want to try this with shallots, as I can't eat garlic. I Think it will be fantastic!

    Reply
    • valentina

      July 19, 2014 at 2:19 pm

      Shallots would be perfect. 🙂

      Reply
  3. Coco in the Kitchen

    July 24, 2014 at 1:03 pm

    This looks gorgeous. I could probably eat my weight in it!

    Reply
    • valentina

      July 24, 2014 at 10:39 pm

      Thanks, Colette. It's good for you -- eat away! 😉

      Reply
  4. Shanika

    January 23, 2019 at 4:37 pm

    5 stars
    This recipe looks so delicious! I love sautéed greens and these look well seasoned, just like I like it! Haha.

    Reply
    • valentina

      January 23, 2019 at 4:55 pm

      Thank you, Shanika! Hope you try it! 🙂

      Reply
  5. Cathy

    January 23, 2019 at 5:03 pm

    5 stars
    OMGOSH 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!!

    Reply
    • valentina

      January 23, 2019 at 9:37 pm

      Cathy, you are so very kind! Thank you, you just made my day! 🙂

      Reply
  6. Sabrina

    January 23, 2019 at 5:24 pm

    5 stars
    We eat a lot of asian inspired dishes for dinner. This will make a delicious change from our normal side rouitne.

    Reply
    • valentina

      January 24, 2019 at 1:59 pm

      Great. Thanks and hope you love it!

      Reply
  7. Adriana Lopez Martin

    January 23, 2019 at 7:30 pm

    5 stars
    Never 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.

    Reply
    • valentina

      January 24, 2019 at 1:58 pm

      Yes, fun for Chinese New Year! "Garlicky" gets me every time too. 🙂

      Reply
  8. Jenna

    January 23, 2019 at 9:06 pm

    5 stars
    Chinese Broccoli is one of my favorites to get out! Going to make this with some chicken.

    Reply
    • valentina

      January 24, 2019 at 1:58 pm

      Sounds great, Jenna! Enjoy and thank you!

      Reply
  9. Cookilicious

    January 24, 2019 at 9:58 am

    This dish sounds so different and relishing! Nice recipe.

    Reply

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Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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