Young Kale (Kai Lan)
Thai Name: Yord ka na
Kale is often used in Asia in many different Asian cuisines but the plant is very popular all over the world for its wonderful taste. Kale is a plant that freezes well and it is known to be sweeter to the taste after a mornings frost. The young and tender Kale greens can add a very intense taste when added to salads when they are combined with other strong flavors such as tamari roasted almonds, red pepper flakes and dry roasted peanuts.
Kale is used in the Netherlands in Boerenkool which is a very traditional dish and it is also used in Ireland when mixed with mashed potatoes to make Colcannon. In Portugal it is used in Calo Verde which is a soup and it is an ingredient in the Brazilian dish known as couve. Couve is a dish that accompanies feijado the national dish of Brazil. Kale is even used in East Africa as an ingredient in ugali which is a stew and in Germany the plant is celebrated in the north west of the country where they have a festival for kale and select a kale king or queen.
Kale is used in Thailand to make Stir fried kale with oyster sauce (phat kanna nam man hawy) which you can find easily in any market or at one of the country's famous roadside vendors stalls. The kale plant is also a very good source of many healthy nutrients. They are Vitamin C, Vitamin K, iron, calcium and Carotenoids that provide Vitamin A. Kale juice has become very popular in Japan, where it is known as aojiru and it is drunk as a dietary supplement. The one thing that is certain with kale is that it is highly unlikely to see a decrease in popularity as its fame is spread worldwide.
Fresh produce from Thailand.
