1/2 cup skin-on almonds (not roasted)
6 ounces Spanish chorizo, thinly sliced
3 tablespoons olive oil
2 garlic cloves, thinly sliced
2 teaspoons fresh thyme leaves
2 pounds brussels sprouts, stems trimmed, halved, leaves separated
Kosher salt, freshly ground pepper
1 tablespoon Sherry vinegar or red wine vinegar
Toast almonds in a dry small skillet over medium heat, tossing occasionally, until fragrant and slightly darkened, 5–8 minutes. Let cool, then coarsely chop.
Cook chorizo in a large skillet over medium-high heat, stirring occasionally, until fat starts to render and chorizo is crisp, about 5 minutes. Transfer chorizo to a small bowl and wipe skillet clean (don't skip this step or the reddish-brown chorizo drippings will make brussels sprouts look muddy).
Heat oil in same skillet over mediumhigh and cook garlic and thyme, stirring occasionally, until garlic is fragrant and golden, about 1 minute. Working in batches, add brussels sprout leaves, tossing and letting them wilt slightly before adding more; season with salt and pepper. Cook, tossing occasionally, until leaves are browned in spots and tender, 8–10 minutes.
Remove from heat and add vinegar, almonds, and chorizo; toss to combine. Season with salt, pepper, and more vinegar, if desired.
6 ounces Spanish chorizo, thinly sliced
3 tablespoons olive oil
2 garlic cloves, thinly sliced
2 teaspoons fresh thyme leaves
2 pounds brussels sprouts, stems trimmed, halved, leaves separated
Kosher salt, freshly ground pepper
1 tablespoon Sherry vinegar or red wine vinegar
Toast almonds in a dry small skillet over medium heat, tossing occasionally, until fragrant and slightly darkened, 5–8 minutes. Let cool, then coarsely chop.
Cook chorizo in a large skillet over medium-high heat, stirring occasionally, until fat starts to render and chorizo is crisp, about 5 minutes. Transfer chorizo to a small bowl and wipe skillet clean (don't skip this step or the reddish-brown chorizo drippings will make brussels sprouts look muddy).
Heat oil in same skillet over mediumhigh and cook garlic and thyme, stirring occasionally, until garlic is fragrant and golden, about 1 minute. Working in batches, add brussels sprout leaves, tossing and letting them wilt slightly before adding more; season with salt and pepper. Cook, tossing occasionally, until leaves are browned in spots and tender, 8–10 minutes.
Remove from heat and add vinegar, almonds, and chorizo; toss to combine. Season with salt, pepper, and more vinegar, if desired.
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