Kale

Without a doubt, kale has to be the quintessential Thai green vegetable. In Thai, it’s called pak ka-naa. It makes a regular appearance on the table, as a stir-fried side dish, in bowls of egg noodles and as a green addition to gravy on noodles.

Rice Noodles in Thick Gravy

This simple dish, called rat nha in Thai, is widely available throughout Thailand, where for many it's a 'comfort' food. In stalls, the gravy is usually prepared in a large pot and ladled out over bowls of noodles and kale. If you can't find Chinese kale, broccoli is a good match for the colour, crunchiness and taste of Chinese kale. Likewise, cornstarch can just as easily be used in place of tapioca flour (cassava starch) as a thickening agent.

Chinese Kale

Without a doubt, kale has to be the quintessential Thai green vegetable. In Thai, it’s called pak ka-naa. It makes a regular appearance on the table, as a stir-fried side dish, in bowls of egg noodles and as a green addition to gravy on noodles.

Chinese Kale

Chinese Kale on sale in a Bangkok market

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