Brassica oleracea Alboglabra Group

Kai-lan (), also known as Chinese broccoli or Chinese kale, is a leaf vegetable featuring thick, flat, glossy blue-green leaves with thick stems.

Kai-lan is eaten widely in Chinese cuisine, and especially in Cantonese cuisine. Common preparations include kai-lan stir-fried with ginger and garlic, and boiled kai-lan served with oyster sauce.

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

See also

• Bok choy