A fresh bunch of Noble Jade from the Beetlebung Farm Stand in February inspired this quick and flavorful side dish. Noble Jade is a variety of Chinese broccoli (also called Gai Lan) which yields particularly tender and flavorful stems and flowerets. Slightly mustardy, but not as bitter as broccoli raab, Noble Jade is perfect for the classic garlic-and-chile treatment for greens. You could stretch this into a light supper by tossing it with noodles.

Susie Middleton

Serves 2 as a sidedish

  • 8 ounces Noble Jade Chinese broccoli
  • 1 tablespoon grapeseed or other neutral oil
  • 2 medium cloves garlic, thinly sliced
  • Kosher salt
  • Red pepper flakes
  • Lemon wedges (optional)


1. To prepare the greens for cooking, trim the flowery tops and set them to one side. Trim any leaves off the remaining stems and put them with the flowery tops. Slice the remaining stems on the bias into 2- to 3-inch long pieces. (If your stems are thicker than about 3/8-inch in diameter, slice them lengthwise down the middle before cutting on the bias.)

2. Heat the oil in a stir-fry pan or wok over medium heat. Add the sliced garlic, the Noble Jade stems, and about ¼ teaspoon kosher salt. Raise the heat to medium high and cook, stirring, until the stems all have turned bright green and have some browning on them, about 4 minutes. (The garlic chips will be quite brown.)

3. Add the flowery tops and leaves, another ¼ teaspoon kosher salt, and 1/8 teaspoon or a pinch more of red pepper flakes. Cook, stirring, for about 2 minutes or until the greens are all somewhat wilted and a few flowerets have taken on a bit of browning. Remove from the heat and transfer to a serving platter or plates. Serve right away, with lemon wedges if you like.