Step 1

Rinse and dry the kale thoroughly with a salad spinner or by rolling up in a clean kitchen towel.

Step 2

Warm the olive oil in a large skillet over medium heat. When it starts to shimmer, add the kale and cook, stirring often, until the leaves are wilted and starting to brown, about 4 minutes. Transfer to a serving dish.

Step 3

Using the same skillet, cook the pistachios over low heat until toasty and fragrant, about 2 minutes. Sprinkle over the kale.

Step 4

Again using the same skillet, add the blackberries and balsamic vinegar. Cook over low heat until the vinegar is thick enough to coat the back of a spoon, about 5 minutes. Pour the blackberries and their vinegar sauce over the kale and toss well.

Step 5

To serve, scatter the mint leaves across the salad and sprinkle with ½ teaspoon of salt. Toss gently and garnish with edible blooms, if using.