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October 17, 2005
Happy Rich Broccoli
We are testing a new variety this year. Although Happy Rich is very similar to kailaan, it has a sweeter taste compared to kailaan which is more bitter with a classic Asian flavor and tastes vaguely like asparagus. Both greens have slender, tall stalks with edible heads and leaves. Kailaan is more slender, with fewer buds and the buds flower white. Happy Rich is stockier with buds that are more like traditional broccoli, but the head, stalks and leaves are all edible. The stalks of both are much more digestible than traditional broccoli.
We stir-fried both and lightly dressed with oyster sauce. We like them both that way, with some preferring the kailaan.
Greens with Oyster Sauce
1 bunch Happy Rich or kailaan
1/2 TBS cooking oil
1 tsp sesame oil
1 TBS oyster sauce
Discard the leaves. Cut the entire stalk into 1/4" slices. Cut the heads into small bite size pieces. Heat the oil over high heat. Add the cut greens and sesame oil. Cook a few minutes, stirring frequently, until crisp tender and lightly browned. Remove from heat. Add the oyster sauce and toss to coat. Serve immediately.
When steamed, we thought the kailaan was too bitter for our palates but that is a classic means of preparing it.
Which do you prefer?
Posted by Christine at October 17, 2005 01:44 PM
Food with a Passion