Gai Lan
Brassica oleracea var. alboglabra
Also known as Chinese Broccoli, this green has full juicy stalks surrounded by broccoli-to-bok choy-like greens that sometimes has small broccoli florets on top depending on the season, perfect for stir-fries, soups, and sautées. Chinese Broccoli cross is the mother of broccolini, a similarly thick-stemmed broccoli with fat florets resulting from a cross with actual broccoli.
Photo - Ben Jay, Read more here, The Serious Eats Field Guide to Asian Greens
