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

cut into 4-inch slices 12 ounces andouille sausage

Salt pork or slab bacon

Bay leaves

Black-eyed peas, dried

stalks Celery

medium cloves Garlic

Green bell pepper, finely chopped (about 1 cup), large

Jalapeno pepper

bunch Kale

Leek, large

Onion, finely chopped (about 1 1/2 cups), large

Chicken stock, homemade or store-bought low-sodium

Kosher salt and freshly ground black pepper

Red pepper flakes

Apple cider vinegar

Olive oil, extra-virgin