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Brussels Sprout Leaves with Chorizo and Toasted Almonds from Bon Appétit

Ingredients:

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.

8 SERVINGS

  • ½ 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


Procedures:

Toast almonds in a dry small skillet over medium heat, tossing occasionally, until fragrant and slightly darkened, 5 to 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 to 10 minutes.

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

by Bon Appétit

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