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

Name: Hearty One-Pot Black-Eyed Pea Stew With Kale and Andouille Recipe
Cook time: 105 min
Total time: 105 min
Yield: 6
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