Black-eyed pea & wilted greens salad

Ingredients

Quantity		Ingredient
1	cup	Dry black-eyed peas
2	ounces	Piece Canadian bacon
2	teaspoons	Olive oil
1	cup	Finely chopped onion
6	cups	Chopped kale
1	medium	Red bell pepper, stemmed,
		Seeded and minced
1	teaspoon	Grainy mustard
4	tablespoons	Red wine vinegar
½	teaspoon	Paprika
¼	teaspoon	Cayenne pepper
1	teaspoon	Dried oregano, crushed
½	teaspoon	Salt
2	tablespoons	Olive oil
		Freshly ground black pepper
		To taste

Directions

DRESSING:

1. Put the black-eyed peas in a large bowl and add water to cover by 3 inches. Soak overnight. 2. Drain the peas and put into a pot with the piece of Canadian bacon. Cover with water and bring to a boil. Reduce the heat and simmer 45 to 60 minutes, or until the peas are tender.

Drain. 3. Transfer the peas to a bowl. Remove the Canadian bacon and dice finely; add to the peas. 4. In a large skillet, heat 2 teaspoons olive oil over medium heat. Add the onion, cover and cook 5 minutes.

Uncover and cook 2 minutes. Add to the peas. Stir in the red bell pepper. 5. To prepare the dressing: Put the mustard, vinegar, paprika, cayenne, oregano, salt and olive oil in a jar. Shake until emulsified. Add to the salad, gently mixing. Stir in freshly ground pepper to taste. 6. The salad should be served at room temperature.

If making ahead, refrigerate and remove 1 hour before serving.

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