Maria Shriver’s Sunday Paper: The Road Less Traveled

Read More

Maria Shriver’s Sunday Paper: It’s Complicated…

Read More

Maria Shriver’s Sunday Paper: This Year, Take Your Breath Away

Read More

View other
Sunday Papers

View All

Warm Kale Blackberry Salad

There’s a lot to love about this fresh take on kale salad. In fact, this could be my cooking school students’ most beloved recipe! It comes together in under 10 minutes, all in one skillet, no kale massaging required. It’s warm and comforting, yet bright and flavorful. And, it’s packed with good-for-the-brain foods. Each ingredient has special powers to protect the brain from neuroinflammation and combat the process that leads to Alzheimer’s and other dementias.

Serves 4

  1. Rinse the kale well and strip the leaves from the stems using your hands or a knife. Tear or cut the kale leaves into 2-inch strips and dry thoroughly with a salad spinner or a kitchen towel. (Reserve the kale stems for another dish — dip into hummus, add to vegetable broth, or dice fine and add to soups.)
  2. Heat a large skillet over medium heat. Add the olive oil and heat just until it shimmers.

Add the kale and sauté for 2 to 4 minutes, until wilted and slightly brown on the edges. Transfer to a serving dish.

  1. In the same skillet, add the pistachios and sauté over low heat for a few minutes until toasty brown. Remove the pistachios and sprinkle over the kale.
  2. In the same pan, add the blackberries and balsamic vinegar. Sauté for 3 to 5 minutes, or until the vinegar coats the back of a spoon.
  3. Pour the blackberries and their vinegar sauce over the kale.
  4. Scatter mint leaves across the salad and sprinkle with ½ teaspoon of flaky salt. Garnish with edible blooms, if using. Toss gently just before serving.

Brain Health Notes:

BHK Cooking School Notes:

Reposted from Annie Fenn, M.D. and the Brain Health Kitchen.

READ MORE STORIES THAT MOVE HUMANITY FORWARD

READ MORE STORIES THAT MOVE HUMANITY FORWARD

SIGN UP FOR MARIA’S SUNDAY PAPER