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. 
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.
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.
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:
- 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
- 1½ 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 grapeseed 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
Hip yes. Delicious always. One of my favs here. GREG
valentina says
Me too! Thanks, Greg. 🙂
David says
I want to try this with shallots, as I can’t eat garlic. I Think it will be fantastic!
valentina says
Shallots would be perfect. 🙂
Coco in the Kitchen says
This looks gorgeous. I could probably eat my weight in it!
valentina says
Thanks, Colette. It’s good for you — eat away! 😉
Shanika says
This recipe looks so delicious! I love sautéed greens and these look well seasoned, just like I like it! Haha.
valentina says
Thank you, Shanika! Hope you try it! 🙂
Cathy says
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!!
valentina says
Cathy, you are so very kind! Thank you, you just made my day! 🙂
Sabrina says
We eat a lot of asian inspired dishes for dinner. This will make a delicious change from our normal side rouitne.
valentina says
Great. Thanks and hope you love it!
Adriana Lopez Martin says
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.
valentina says
Yes, fun for Chinese New Year! “Garlicky” gets me every time too. 🙂
Jenna says
Chinese Broccoli is one of my favorites to get out! Going to make this with some chicken.
valentina says
Sounds great, Jenna! Enjoy and thank you!
Cookilicious says
This dish sounds so different and relishing! Nice recipe.