Chinese kale is a common dish in home cooking, from kale with oyster sauce to stir-fried beef with kale. Don’t underestimate kale; it actually contains many anti-inflammatory and nutritional properties. Some people find it slightly bitter, so how can you reduce or eliminate the bitterness when cooking?

What is Chinese kale?

Chinese kale, also known as broccoli, belongs to the Brassica genus of the Brassicaceae family. There are three main varieties: smooth-leaf, wrinkled-leaf, and curly-leaf. Chinese kale is available year-round and can generally be harvested about 30 to 40 days after planting. It’s particularly suitable for blanching or stir-frying.

Chinese kale is typically eaten primarily for its stems and leaves. There are also specialized cultivations for kale mosses, which are the flower mosses of the kale. The mosses are primarily edible, and the cold weather in autumn and winter causes the mosses to sprout and bloom, making autumn and winter the prime season for kale mosses.

Chinese kale: Anti-inflammatory, eye-protecting, and a calcium supplement

Chinese kale, a member of the cruciferous vegetable family, contains unique ingredients such as sulforaphane and glucosinolates. These ingredients help cells fight free radicals, protect against damage from damaging cellular substances, and contribute to cancer prevention, which is one of its benefits.

Chinese kale is rich in vitamin C, containing 51.9 mg per 100 grams. This helps fight inflammation and repair skin. While cooking can easily reduce vitamin C levels, it is still a good source of vitamin C.

Chinese kale contains vitamin A and carotene, which support vision and are a good supplement for those with night vision impairment and night blindness. It also contains zeaxanthin, which helps prevent damage to the retina and macula.

Chinese kale is high in calcium among vegetables, which helps maintain bone health. It contains 181 mg per 100 grams, several times more than many other vegetables. If your calcium intake is low, don’t miss out when Chinese kale appears in your dishes.

How to Remove the Bitterness of Chinese Kale

Chinese kale has a slightly bitter taste, similar to mustard greens. The bitterness is due to the presence of organic bases. How can you remove the bitterness when cooking? When stir-frying Chinese kale, adding a little sugar can moderate the bitterness. Adding rice wine to the stir-fry can also help mask the bitterness by bringing out the aroma.

Using thinly shredded pork or beef to enhance the meaty flavor and adding chili powder not only enhances the flavor, but the meat’s fat and spiciness can also reduce the bitterness.

The stems of Chinese kale can sometimes be a bit tough. When preparing the stems, remember to trim off the thicker parts and chop the thicker stems finely. This will ensure a more balanced texture after cooking.