Are you looking for a different vegetable to bring to your Thanksgiving feast? How about Chinese broccoli? It has a really good flavor, is pretty easy to throw together, and is probably really healthy. There is a good mix of crunch and soft leaves if you cook it like I did, none of the bitterness of broccoli rabe (which is resembles), and it's always good to have another vegetable option. I've been feeling limited in my choices lately, I know it's all in my head but I was really happy about this new vegetable option. I cooked this similar to how we cook broccoli rabe at work, heavy on the garlic and with a bit of red pepper flakes. We made clam pizza (I wanted something quick and garlicky) and shared a big bowl of this on the side. It was a good meal. This is a good vegetable.
PS: Thanksgiving recipes start for serious tomorrow!
Chinese Broccoli with Garlic and Pepper Flakes
1 lb Chinese broccoli (also known as Kai-lan)
2 T olive oil
4 or more cloves of garlic, minced or put through a garlic press
1/2 t red pepper flakes (or more, or Thai chilis would be good as well)
salt and pepper
Bring an inch of water to boil in a pan large enough to hold your broccoli. Place a vegetable steamer over the water, put your broccoli in it, cover, and steam for 3-5 minutes, until the thicker stems can be pierced by a fork without a fight. You can steam them longer if you want less of a crunch, but we left them fairly firm. Let cool enough to handle (or run under cool water), and then slice into about one inch chunks. Heat the olive oil in a saucepan, then add the garlic and pepper flakes. Cook a minute or two, then add the broccoli and cook another minute or so until hot. Season with salt and pepper.