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BTD Forums  /  Cook Right 4 Your Type  /  Guy Lon/Kai Lan, aka Chinese Kale or Brocolli
Posted by: ruthiegirl, Wednesday, October 23, 2013, 10:30pm
I just got a new veggie in my CSA box this week. The CSA calls it Guy Lon or Chinese Broccoli, but I'm assuming it's the same thing that SWAMI calls Kai-lan/ Chinese Kale. It's not listed in the Typebase at all. It's got green stems, broccoli type florets, and kale-like leaves.

I see that it's in  the "beneficial" section of my SWAMI, so I know it's good for me, but I'm not entirely sure what to do with it. The CSA website has this to say about it:

Also known as Chinese broccoli or Chinese kale, guy lon is a slightly bitter 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.  Its flavor is similar to that of broccoli, but even sweeter. You can eat the whole thing- leaf, stem, and flowers!  

STORAGE

Do not store greens in paper bags. Store unwashed with a dampened paper towel in a perforated plastic bag and refrigerate. By changing the towel occasionally and keeping it damp, you’ll be able to store the greens for up to a week. Freezing: Greens freeze well. Wash, then blanch for 3 minutes, drain and plunge into ice water. Chill for two minutes; drain. Pack in freezer containers or bags. Use within 6 months.

The link to "Guy Lon Recipes" takes me back the the page with a description of the veggie, rather than actually any recipes.

Posted by: Lloyd, Wednesday, October 23, 2013, 10:45pm; Reply: 1
Pretty much whatever you want.

Stir-fry in a bit of ghee with garlic sounds wonderful.
Posted by: Lola, Thursday, October 24, 2013, 1:02am; Reply: 2
fermenting might also be nice
Posted by: aussielady582, Friday, October 25, 2013, 2:17am; Reply: 3
very nice Chinese broccili, steam or stir-fry.
If I eat it in the evening, I like to stir-fry spices/seeds in ghee and pour over veggies and fish.
eat stalks too, very good - like the trunk of a tree, makes you strong from the inside.
Plenty of greens and leafy - helping a lot, and wonderful to wake up feeling good.
Greens also helping liver, gall bladder, pancreas, kidneys, intestines - winner.  happy liver = happy person! still persevering....
Posted by: ruthiegirl, Friday, October 25, 2013, 2:44pm; Reply: 4
I used it to make a stir-fry with onions, carrots, fresh ginger, fresh onion, red pepper flakes, turkey broth, salt, and a little blackstrap molasses (molasses + salt = soy-free soy sauce.) Basmati rice on the side, and meatballs in another dish. I didn't have enough leftover turkey to put into the stir fry, and I know from experience that nobody in my family likes meatballs IN stir-fry. It was a delicious dinner.

I cut up the entire thing and cooked all of it- stems, leaves, and florets.  The only parts that didn't get cooked were the bits Jack and I nibbled on raw while the food was cooking.
Posted by: Ligia, Friday, October 25, 2013, 4:59pm; Reply: 5
I figured out the difference between Guy Lon/Kai Lan.

It's the same vegetable but different Chinese dialects pronounciations.

You have seen these Chinese last names:  Chan, Chang, Chen, Cheng, Cheung.  Well, it's the same last name in Chinese, just written differently in English.  There might be other versions of this last name.

I'm glad you liked it, Ruthie.
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