Gai lan

Gai lan, also known as Chinese broccoli or leaf broccoli, is a very popular leafy green vegetable in Asian cuisine, especially in Cantonese Chinese cooking. It is characterized by its thick and crunchy stems, wide and tender leaves, and small green flowers in clusters, similar to traditional broccoli but with a milder and slightly sweeter flavor.

Originating from southern China, gai lan has been cultivated for centuries and has spread to other regions of Asia and the world due to its versatility and nutritional value. In Latin America, it is known in some areas as Chinese broccoli, leaf broccoli, or simply oriental broccoli.

In cooking, gai lan is a basic ingredient for stir-fries, soups, and stews, providing a fresh and crunchy touch. Its stems and leaves can be quickly steamed or stir-fried to preserve their nutrients and texture.

From a nutritional point of view, gai lan is an excellent source of vitamins A, C, and K, as well as minerals such as calcium and iron. It also contains antioxidants and dietary fiber, which contributes to a healthy diet.