Place peas in a saucepan, cover with boiling water, and let sit for 1 hour.
Drain.
Return peas to the pan, cover with fresh water, and add the bay leaf.
Bring to a boil and cook for 20 minutes.
Stir in the vinegar and 1 tsp (5 ml) salt, then cook for 10-25 minutes longer, until tender but still intact.
While the peas cook, bring a large pot of salted water to a boil.
Add the kale and cook for 3-5 minutes until tender.
Drain well and toss with 1 tsp (5 ml) lemon juice.
In a colander, toss the diced tomatoes with ¼ tsp salt.
Let them sit to drain excess liquid, shaking occasionally.
In a large serving bowl, whisk together the remaining ½ tsp salt, the remaining 5 tsp (25 ml) lemon juice, olive oil, green onions, parsley, and oregano.
Drain the cooked peas, discard the bay leaf, and add the warm peas to the dressing.
Mix well, then gently fold in the drained tomatoes.
Serve warm with the kale on the side.
Add a pinch of red pepper flakes to the dressing for a gentle kick of heat.
