Chinese Kale & Squash Ravioli
Featured Ingredient: Chinese Kale
Nutrition Highlights: Chinese Kale provides an excellent source of vitamin A, vitamin C, vitamin K, and folate.
Chinese Kale (also known as Chinese Broccoli) has a distinct flavor and look from European kale or broccoli, resembling broccoli rabe but having a much less bitter taste. The leafy parts of the plant and the broccoli-like buds can be steamed, boiled, or sauteed along with the soft, new parts of the stems. More of the stem can be chopped into small pieces and added to the stir-fry dish as well. I stumbled upon this vegetable for the first time a few weeks ago at a grocery store in China Town and decided to give it a try.
I suggest steaming or sauteing rather than boiling in most cases, so that you don’t loose some of the water-soluble vitamins in the boiling water. Here I had a large batch of the greens so I fit as much as I could into the stir-fry pan and threw the rest in to boil along with the squash ravioli (not shown) we had for dinner.