George W. Bush was once quoted as having said, “I’m the President of the United States and I’m not going to eat any more broccoli”. Perhaps the former world leader may have felt differently had he sampled the bittersweet flavour of Chinese broccoli, which makes a delicious addition to dinner plates and salads.

Also known as Chinese kale, gai lan or kai-lan, Chinese broccoli has crisp, dark blue-green leaves, small white flowers and thin, pale-green stems. You can cook and eat both the stems and leaves, with the vegetable available in supermarkets and grocers all year round. Although Chinese broccoli is more closely related to European cabbage than Asian counterparts, it is still regarded as an Asian green and is usually sold by the bunch.

Commonly steamed as a side or added to stir fries, Chinese broccoli is nutrient dense and will supply those who munch on it with a shot of vitamin A, C and K, and a plateful of folic acid and dietary fibre.

Best served with minimal fuss, this low-key ingredient tastes best cooked with Asian-inspired sauces as a side, in a vegan-friendly main, or in a salad with a simple dressing.

Image via Food 52.