Chinese kale (kana).

Chinese kale, or kana, is one of the most familiar greens in Thai kitchens. It has thick, juicy stems, broad dark leaves and a slightly bitter, savoury taste that holds up well to strong sauces and a hot wok.

Ways to use it

• Stir fry with garlic and oyster sauce, or with crispy pork belly.
• Blanch for a minute, drain well and serve with a drizzle of oyster sauce.
• Cut the stems into short pieces and add them to the pan first, as they need longer than the leaves.
• Simmer in a clear soup with minced pork or fish balls.
• Fry with salted fish or chilli for a plain dinner next to rice.

Storing it

Do not wash the bunch before storing. Dry leaves in a paper-towel lined container in the fridge drawer last longest; use it within 1 to 2 days. Wash just before cooking, rubbing the leaves gently under running water. A small insect mark on a leaf is not a sign of poor quality. Wilting and smell tell you more about freshness.

Where it comes from

Grown to certified organic standards. The certificate for each lot is shown when you trace your pack.

Every pack will carry a lot code. Enter it on the Trace your pack page and you will see the farms in that lot, the harvest date and the certificate.