Food

Sustenir Agriculture unveils locally grown kale, specially calibrated for the Asian palate

A kale-focused lunch by Bangsar restaurant Sitka shows the green to be highly versatile

Updated 5 years ago · Published on 09 Apr 2021 12:00PM

Sustenir Agriculture unveils locally grown kale, specially calibrated for the Asian palate
Sustenir has launched Malaysia’s first-ever indoor vertical farm inside a distribution centre in Kajang. – Sustenir Agriculture pic, April 9, 2021

by Haikal Fernandez

KALE, the word itself brings to mind vegan/vegetarian scolds telling the rest of us to leave behind our meat-eating ways and to consume this wonderful “superfood” that will fulfill all our needs.

Of course, that’s an oversimplified cliche, for many, kale just doesn’t taste good. It’s bitter, tough and unsatisfying – generally proving the adage that “if it’s good for you, then it probably doesn’t taste good.”

Sustenir Agriculture CEO and co-founder Benjamin Swan at the farm. – Sustenir Agriculture pic
Sustenir Agriculture CEO and co-founder Benjamin Swan at the farm. – Sustenir Agriculture pic

Sustenir Agriculture hopes to change all that for Malaysians who have otherwise sworn off the leafy green – and to introduce it to an ever-growing population of health-conscious Malaysians.

Using its innovative indoor vertical farming techniques, Sustenir has launched Malaysia’s first-ever indoor vertical farm inside a distribution centre in Kajang. There it grows two types of kale: Kinky Kale and Toscano Kale. Both are rich sources of vitamins which are essential to building a strong immune system and sustaining energy levels and can help prevent common health issues.

The two varieties of kale from Sustenir. – Sustenir Agriculture pix
The two varieties of kale from Sustenir. – Sustenir Agriculture pix

Everything related to the production of the kale has an eye towards sustainability, says Sustenir. The company’s high tech farming techniques also means that Sustenir’s leafy greens are 100% clean, free from pesticides and environmental toxins.

After its greens are harvested daily, the farm to distribution delivery is made daily on foot, creating the first “zero-mile” fresh produce retailer in Malaysia. This speeds up the delivery of freshness to consumers and contributes to a more nutritious leafy green with a longer shelf life.

This is in contrast with large-scale farming which is both harmful to the environment and wasteful in terms of food wastage. Its advantages also lead to a cheaper retail price, 20-30% less compared to imported brands.

Specially curated kale focused lunch

To highlight the versatility and flavour of its two varieties of kale, Sustenir – in collaboration with Sitka Restaurant in Damansara Heights – curated a special five-course menu.

The first dish was a truffle and kinky-kale toastie.

The truffle and kinky-kale toastie. – HAIKAL FERNANDEZ/The Vibes pic
The truffle and kinky-kale toastie. – HAIKAL FERNANDEZ/The Vibes pic

There is textural variety in a small package, with an interplay of soft, chewy and crunchy. The ingredients don’t overpower each other as they work in harmony. The kale here is subtle, offering the crunch.

Up next was kinky-kale cavatelli (pasta), with almond slivers and kale pesto.

The kinky-kale cavatelli. The almonds provided the necessary crunch. – HAIKAL FERNANDEZ/ The Vibes pic
The kinky-kale cavatelli. The almonds provided the necessary crunch. – HAIKAL FERNANDEZ/ The Vibes pic

Again there is a textural variety, with each element complementing the other. This time the almonds provide the necessary crunch, while the pasta is very al dente, more on the chewy side of the spectrum. The kale, as part of the pesto, is lighter and subtler, with no note of bitterness.

The next two dishes are entrees, with both sea bass and chicken breast on offer.

Sea bass with kale salad (left) and chicken breast with kale roulade. – HAIKAL FERNANDEZ/ The Vibes pic
Sea bass with kale salad (left) and chicken breast with kale roulade. – HAIKAL FERNANDEZ/ The Vibes pic

Here the kale functions as the healthy accompaniment to fresh and well made simple proteins. The kale salad that comes with the fish is flavourful, but not in the ways it normally is. It is also a good contrast to the soft and flavourful fish.

While the chicken breast was moist and tasty, the toscano kale roulade (a dish cooked or served in the form of a roll) was the star of the plate. Complex, yet so satisfying, it’s a good example of how kale can be utilised in a creative way.

Speaking of creative, the final dish – a dessert – was something you don’t normally associate with kale.

Dessert was ice cream and, you guessed it, kale. – HAIKAL FERNANDEZ/ The Vibes pic
Dessert was ice cream and, you guessed it, kale. – HAIKAL FERNANDEZ/ The Vibes pic

Ice cream and crunchy cake pieces… what’s there not to love?

The kale of this dish is prepared like edible seaweed and with a coating of powdered sugar, it is a far cry from the bitter kale of infamy.

***

While the menu of a fine dining restaurant is not necessarily transferable to one’s home kitchen, the examples above show just what is possible with thinking outside the box when it comes to kale. – The Vibes, April 9, 2021

Sustenir’s Kinky Kale and Toscano Kale (both sold at RM9.90 for 125g) are available at the following supermarkets in Kuala Lumpur, Penang and Johor Bahru:

  • Cold Storage Suria KLCC
  • Cold Storage Great Eastern Mall
  • Cold Storage Sunway Putra Mall
  • Cold Storage Island Plaza
  • Cold Storage Plaza Pelangi
  • Mercato Solaris Mont Kiara
  • Mercato Pavilion Kuala Lumpur
  • Mercato Sri Hartamas Shopping Centre
  • Mercato Gurney Plaza

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