Brussels Sprout Leaves with Chorizo and Toasted Almonds

Preparation

1. Step 1

   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.

   Step 2

   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).

   Step 3

   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.

   Step 4

   Remove from heat and add vinegar, almonds, and chorizo; toss to combine. Season with salt, pepper, and more vinegar, if desired.