Photo: Michael Graydon and Nikole Herriott
A Spanish twist on brussels and bacon done in the style of a stir-fry. Wait till the last minute to pull this dish together, but have everything prepped and ready to go ahead of time.
- 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 and freshly ground black 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 medium-high 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.