Chinese broccoli, also called Chinese kale or gai lan, is widely used in Asian cuisine. The florets can be substituted for regular broccoli in many recipes. The leaves and juicy stems have a more complex flavor, sweet yet slightly bitter. Chinese broccoli is easy to grow and will tolerate heat better than many broccoli and kale varieties, so the harvest period is longer; expect lots of side shoots after the first harvest. High in calcium, iron, and vitamins A and C. Very popular for stir-fry dishes; it can also be steamed or boiled. For a gourmet treat, lightly saut the thinned seedlings!