According to Wikipedia:
Kai-lan, also known as Chinese broccoli, is a leaf vegetable featuring thick, flat, glossy blue-green leaves with thick stems and a small number of tiny, almost vestigial flower heads similar to those of broccoli. Broccoli and kai-lan belong to the same species Brassica oleracea, but kai-lan is in the group alboglabra [Latin albus+glabrus white and hairless]. Its flavor is very similar to that of broccoli, but a bit bitter. It is also noticeably stronger. Broccolini is a hybrid between broccoli and kai-lan, produced by Mann Packing Company, Inc.
I shared with you before how I planted my Kailan seeds. Today, I want to show you that I've been harvesting kailan leaves for a few weeks now and it's been a staple in my diet ever since, together with my eggplant, my tomatoes, my kangkong, my okra, and even my sili (pepper). I'll soon blog about the dishes I made with it over at my food blog.
