Q: Can you give me some suggestions for using Chinese broccoli?

A: Chinese broccoli, also called Chinese kale or gai lan, is a relative of bok choy. It has large, dark leaves and small florets at the top of long stalks. Its flavor is similar to broccoli, although it's less bitter and the stalks are more tender.

To use Chinese broccoli, remove any tough leaves. Then slice the stalks, remaining leaves and florets and stir-fry, boil, blanch, sauté or steam them just until crisp-tender. Use the broccoli as a side dish or add it to soups or salads.

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