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. . .
