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1
Preheat the oven to 300 degrees F with a rack set on the middle shelf.
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2
Reserve 6 cups of the smaller kale leaves (2 inches or smaller).
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3
Thinly slice the remaining kale and place in a large mixing bowl.
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4
Add 1 tablespoon of the oil, 1 tablespoon of the vinegar and 1/4 teaspoon salt.
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5
Use your fingers to gently massage the kale until it starts to slightly wilt, 1 to 2 minutes.
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6
Place the reserved kale leaves on a baking sheet and toss with 1 tablespoon of the oil.
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7
Season very lightly with salt and pepper.
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8
Bake until the kale starts to crisp and the edges on some leaves just start to brown, 12 to 15 minutes, gently flipping the kale halfway through.
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9
Meanwhile, cook the bacon in a large saute pan over medium heat until crispy and most of the fat has been rendered, 12 to 15 minutes.
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10
Transfer to a paper-towel-lined.
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11
Turn off the heat and remove all but 2 tablespoons of the fat from the pan.
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12
Add the garlic and red pepper flakes and cook in the residual heat until the garlic has softened, about 2 minutes, stirring constantly.
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13
Whisk in the remaining vinegar and the maple syrup.
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14
Slowly whisk in the remaining oil.
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15
Season with salt.
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16
Remove the kale from the oven and let sit for at least 5 minutes so that it continues to crisp as it cools.
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17
To assemble, gently toss the wilted kale, black-eyed peas, almonds, shallots and crisped bacon with the vinaigrette.
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18
Top with the crispy kale.
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19
Serve immediately.
