Peas And Kale Salad With Bacon Vinaigrette

• 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

1. Preheat oven to 425u0b0. 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.
2. 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.
3. Saute 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.
4. 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.

bacon, blackeyed peas, chicken broth, freshly ground black pepper, garlic, thyme, kosher salt, onion, apple cider vinegar, light brown sugar, mustard, olive oil, parsley, baby kale, peppers, flatleaf

Taken from www.myrecipes.com/recipe/peas-kale-salad-bacon-vinaigrette (may not work)