Ingredients

• 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

Instructions

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