A dark green vegetable with strong, thin, long round trunks, soft, deep green delicate leaves, and sometimes tiny white flowers. It does not look like or taste like the common broccoli. It has a slightly sweet and bitter taste. Delicious stir-fried, steamed, or boiled but never eaten raw. Most popular dish is Ka na nam mun hoy which is stir fired with sauce. Unlike regular broccoli, the stems are usually tender and do not need to be peeled. However, more mature or larger stalks should be peeled before cooking. It is always smart to separate the leaves and trunks. The trunks require more cooking time, then add the leaves near the end, so that they cook evenly. When buying Chinese broccoli, choose brightly colored ones with slender thin trunks.
Chinese Broccoli /Kale : Thai name is Phak Ka Na