Ingredients

The following ingredients have 6 Servings
  • 8 slices thick applewood-smoked bacon
  • 1 pound frozen black-eyed peas
  • 3 cups chicken broth
  • Kosher salt and freshly cracked black pepper (to taste)
  • 2 garlic cloves (smashed)
  • 1 pinch dried thyme
  • 1 cup thinly sliced yellow onion
  • ⅓ cup apple cider vinegar
  • 2 teaspoons light brown sugar
  • 2 teaspoons Dijon mustard
  • ¼ cup extra virgin olive oil
  • ½ cup fresh flat-leaf parsley leaves (loosely packed)
  • 5 ounces baby kale
  • 8 ounces sweet mini peppers (thinly sliced)
  • fresh flat-leaf parsley (chopped for garnish)

Instruction

  • Heat a medium nonstick pan over medium-low heat. Add the bacon (4 slices at a time); cook until crisp. Remove bacon and allow to drain on some paper towels; chop the bacon once cool. Reserve 3 tablespoons of plus 2 teaspoons drippings.
  • In a medium saucepan over medium heat, stir together peas, chicken broth garlic, and thyme; season with salt and pepper. Add 2 teaspoons of the bacon drippings. Bring the pea mixture to a boil. Reduce heat to medium, and simmer, stirring occasionally, 20 minutes or until peas are tender. Drain peas, and discard garlic.
  • While the peas are cooking, sauté the onion in remaining 3 tablespoons of bacon drippings, using the same large skillet used to cook the bacon over medium heat for about a minute; stir in vinegar, brown sugar, mustard. Season with salt, to taste. Cook, stirring constantly, until smooth and slightly thickened, about 30 seconds. Gradually add oil, stirring constantly.
  • Stir in the pea mixture; cook for about a minute or until heated through.
  • In a large bowl, toss together the parsley and kale.
  • Top with sweet peppers and warm pea mixture. Sprinkle the salad with chopped bacon and parsley and serve immediately.