Peas And Kale Salad With Bacon Vinaigrette Recipe

Name: Peas And Kale Salad With Bacon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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 425u00b0. 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.

1036

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Peas And Kale Salad With Bacon Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Peas And Kale Salad With Bacon Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions