Chinese: ¥-; pinyin: jičlán), also known as Chinese
broccoli or Chinese kale, is a leaf vegetable featuring
thick, flat, glossy blue-green leaves with thick stems.
is eaten widely in Chinese cuisine, and especially
in Cantonese cuisine. Common
preparations include kai-lan stir-fried with ginger and garlic, and boiled kai-lan served
with oyster sauce.
pronunciation kai-lan and its alternate version gai-lan are Cantonese.