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Aroy Mak Mak

Chinese Kale

คะน้า

Kana: thick-stemmed greens for stir-fries with crispy pork and in pad see ew.

Chinese Kale

Chinese kale, also called kai lan or Chinese broccoli, has thick, juicy stems and flat, waxy leaves. It is one of the most common green vegetables in Thai street food.

Pronunciationka-naa
FlavourSlightly bitter, sweet and juicy, like broccoli stems
Used inKana moo krob, pad see ew, rad na, stir-fries
SubstituteTenderstem broccoli or choy sum

How it is used

Stir-fried over high heat with garlic, chilli, oyster sauce and crispy pork belly in kana moo krob; tossed with wide rice noodles and dark soy in pad see ew; and served under a thick gravy in rad na.

Preparing it

Peel the tough skin from the thicker stems, then slice them diagonally so they cook as quickly as the leaves. Add stems first and leaves for the last 30 seconds.

Buying and storing

Choose firm stems with dark green leaves and few open yellow flowers. Keep it in the fridge in a bag for up to four days.

Cook’s tip

A splash of water in the very hot wok creates steam that cooks the stems through in seconds without overcooking the leaves.

More Vegetables

All Vegetables

Recipes with Chinese Kale

Khao Kha Moo (Braised Pork Leg on Rice)

Braises & Stews

Khao Kha Moo (Braised Pork Leg on Rice)

Pork leg slow-braised in soy, palm sugar and five spice until it falls apart, sliced over rice with kale, pickles and chilli vinegar.

210 min · Medium