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On 08 Jan 2004 04:35:11 GMT, (Blacksun21) wrote:

>I don't think gai lan is the same as broccoli rabe. I've bought and eaten both,
>and gai lan has none of the bitterness of broccoli rabe-- I just steam it and
>toss or top with oyster sauce. I couldn't eat broccoli rabe that way-- it has
>to be blanched (vigorously) and/or cooked with something very rich and savory
>to alleviate some of the bitterness.
>
>Jen
>San Francisco

Jen, you are correct

Although both are from the Mustard Family
One is Brassica Abogfabra
The other is Brassica Oleracea Italica (the bitter one)

I myself now always make my Italian Rapini with Gai Lan. . .

Hey, it looks like broccoli

:*)
BC

I like the oyster sauce idea.