Instructions

1. Rinse black-eyed peas thoroughly under cool water.
2. Place peas in a large bowl. Cover with cold water and soak for 6 hours or overnight.
3. Drain and rinse peas. Set aside.
4. In a large pot over medium heat, cook pancetta until crispy.
5. Drain pancetta on paper towels, leaving 1 tablespoon of fat in bottom of the pot.
6. Add onions to the pot and cook, stirring often, until translucent.
7. Add garlic and cook, stirring often, for 2 minutes.
8. In the pot with onions and garlic, combine peas, pancetta, and chicken broth. Stir well.
9. Add bay leaf and ancho chili pepper flakes and stir again.
10. Bring pea mixture to a low boil over high heat.
11. Reduce heat to low, cover with a lid, and simmer for 20 to 30 minutes or until peas are tender. The peas are done when they are tender and can be pierced easily with a fork.
12. When the peas have reached desired tenderness, add kale, smoked salt, and black pepper to taste. Cook for another 3 to 4 minutes or until kale has wilted.
13. Garnish peas with parsley and a few dashes of hot sauce.
14. Serve hot with a few sliced jalapeños.