Title: Black-eyed pea and wilted greens salad
 Categories: Salads, Beans, Canadian
      Yield: 6 Servings
 
      1 c  Dry black-eyed peas
      2 oz Piece Canadian bacon
      2 ts Olive oil
      1 c  Finely chopped onion
      6 c  Chopped kale
      1 md Red bell pepper, stemmed,
           Seeded and minced
           DRESSING:
      1 ts Grainy mustard
      4 tb Red wine vinegar
    1/2 ts Paprika
    1/4 ts Cayenne pepper
      1 ts Dried oregano, crushed
    1/2 ts Salt
      2 tb Olive oil
           Freshly ground black pepper
           To taste
 
  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.