Staying heart healthy on Superbowl Sunday featuring Kim Williams, Sr., MD

The University of Louisville School of Medicine recognizes our faculty and staff for their excellence and insight. In honor of Black History Month, the school recognizes Dr. Kim Williams Sr., for his contributions to the University of Louisville and its community.

Dr. Williams is a renowned cardiologist and health equity expert. His inspiration behind becoming a cardiologist stem from noticing the lack of physicians within the south side of Chicago. “We really needed every kind of physician,” said Williams, “I really went into cardiology because it resonated with me personally and was enjoyable to learn about from early-on in medical school.”

His passion for cardiology and health equity was a driving force in his decision to join the Louisville community. In 2023, Williams hopes to enhance screening for heart disease by meeting people where they are: community groups, churches, and UofL sporting events. “No at-risk person should be left behind due to a lack of access,” said Williams. He intends to educate the community on proper nutrition to lower heart disease as well as increase CPR training for the Kentuckiana area. 

When asked for one easy step we can all take to improve our heart health, Williams suggests to “Focus on lifestyle. Exercise daily and consume a plant-based diet. Every meal and every mile matters.”

With Superbowl Sunday approaching, the School of Medicine asked Dr. Williams what is on his game day menu. “You might not remember that “Real Men Don’t Eat Quiche” book from the early ‘80s?  Well, somehow after sautéing the onions, celery, and bell peppers, then mixing in the mashed potatoes, I usually end up pouring the egg substitute over it, and then covering it with marinara sauce, oregano, and vegan mozzarella cheese. Yup, quiche. Except it tastes like pizza. Don’t judge it until you try it!”

Alternative appetizer suggestions included the (in)famous Dr. Kim Williams’ “Blackened” Kale. “The recipe is simple: olive oil, garlic powder, oregano, balsamic vinegar, potassium chloride (i.e., salt substitute), and nutritional yeast in a gallon bag with a lot of baby kale. Once you mix all your ingredients, shake them vigorously. Then spread the covered kale on a baking sheet and set the oven to broil. How to figure your broiling time? Take a call about a critically ill patient. Totally forget about the oven. Smell some smoke. Hear the smoke alarm. Sprint to the kitchen. Put out the fire.  Eat it anyway. They taste incredible.”