Wash the kailan thoroughly. Trim off the tough, fibrous ends of the stems. If the stems are very thick, slice them lengthwise to ensure even cooking. Cut the kailan into 5-7 cm sections.
2
Mince the garlic finely.
3
Bring a pot of water to a rolling boil. Add the kailan and blanch for 30-60 seconds until vibrant green and slightly tender. Drain immediately and set aside.
