2 pounds Chinese broccoli (gai lan) 2 tablespoons canola oil 1/2 teaspoon asafetida 6 dried red chiles (such as chiles de arbol, chiles japones or Thai red chiles) Salt to taste Pinch baking soda

Step 1 Rinse and drain the Chinese broccoli. Remove the flowers. Keep the leaves whole and remove the tough part of the stalk. Wash the leaves, then drain and set aside.

Step 2 In a heavy 6- or 8-quart saucepan, heat the oil over medium-high heat until almost smoking. Add the asafetida and sizzle for just a minute, until aromatic.

Step 3Add the dried chiles, one-half teaspoon salt, the baking soda and 3 cups of water. Bring to a rolling boil. Add the greens, stir well and cook over medium-high heat until done, about 10 minutes. Season again to taste if desired, drain excess liquid (through a colander or strainer) and discard. Serve immediately.

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