10 slices thick applewood-smoked bacon
1 (1-lb.) package frozen black-eyed peas
3 cups reduced-sodium chicken broth
1/2 teaspoon freshly ground black pepper
2 garlic cloves, smashed
1 medium-size fresh thyme sprig
1 1/2 teaspoons kosher salt, divided
1 cup thinly sliced yellow onion
1/3 cup apple cider vinegar
2 teaspoons light brown sugar
2 teaspoons Dijon mustard
1/4 cup olive oil
1 cup loosely packed fresh flat-leaf parsley leaves
1 (5-oz.) package baby kale
1 (8-oz.) package sweet mini peppers, thinly sliced
Chopped fresh flat-leaf parsley
How to Make It
Preheat oven to 425°. Arrange bacon in a single layer on a wire rack in a jelly-roll pan; bake 20 minutes. Turn bacon; bake 5 more minutes or until crisp. Cool 5 minutes; chop. Reserve 3 Tbsp. plus 2 tsp. drippings.
Stir together peas, next 4 ingredients, 1/2 tsp. salt, and 2 tsp. bacon drippings in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium, and simmer, stirring occasionally, 20 minutes or until peas are tender. Drain peas, and discard garlic and thyme.
Sauté onion in remaining 3 Tbsp. hot drippings in a large skillet over medium heat 1 minute. Stir in vinegar, next 2 ingredients, and remaining 1 tsp. salt, and cook, stirring constantly, 30 seconds or until smooth and slightly thickened. Gradually add oil, stirring constantly. Stir in pea mixture, and cook 1 minute or until thoroughly heated.
Toss together parsley and kale in a large bowl. Top with peppers and warm pea mixture. Sprinkle with chopped bacon and parsley, and serve immediately.