Kai-lan (Chinese 芥蘭 trad. 芥兰 simpl., pinyin jielan) (Brassica oleracea cultivar group Alboglabra), also known as Chinese broccoli or Chinese kale, is a distinctive cultivar group of the common cabbage featuring glossy, blue_green leaves with thick stems. Eaten widely in Cantonese cuisine, it is usually stir fried with ginger or boiled and served with oyster sauce.

The pronunciation kai-lan and its alternate version gai-lan are Cantonese.

Kai-lan is commonly used in Chinese cuisine, especially in stir-fries.

See also

• Brassicaceae
• Bok choy (or pak choi, Chinese cabbage)