Foryoueats: Hearty One-Pot Black-Eyed Pea Stew With Kale and Andouille Recipe

Ingredients

• 1 tablespoon extra-virgin olive oil
• 12 ounces andouille sausage, cut into 1/4-inch slices
• 6 ounces salt pork or slab bacon, cut into 1/2-inch lardons
• 1 large leek, white and pale green parts only, finely chopped (about 1 1/2 cups)
• 1 large onion, finely chopped (about 1 1/2 cups)
• 2 stalks celery, finely diced (about 1 cup)
• 1 large green bell pepper, finely chopped (about 1 cup)
• 1 jalapeño pepper, minced
• 1/2 teaspoon red pepper flakes
• 3 medium cloves garlic, thinly sliced
• 1 bunch kale, stems removed, leaves roughly chopped, (about 3 quarts packed leaves)
• 1 pound dried black-eyed peas
• 2 quarts homemade or store-bought low-sodium chicken stock
• 2 bay leaves
• Kosher salt and freshly ground black pepper
• 1/3 cup apple cider vinegar