2poundsBrussels sproutsstems trimmed, halved, leaves peeled or pulled loose
saltto taste
black pepper
1tbspred wine vinegar
Directions
Toast the almonds in a dry pan for 1-2 until slightly darkened. Set aside.
Heat the chorizo in a large skillet over medium heat until fat renders out somewhat. Chorizo will be crisp. Remove to a bowl and set aside. Wipe skillet with paper towel to remove drippings.
Warm the oil in the same skillet as the chorizo cooked in. Cook the garlic slices until they are golden and aromatic. Add Brussels sprouts and leaves into the pan in batches, wilting the leaves in between batches. Season with salt and pepper as you go. Full cook time is about 10 minutes.
Remove from heat and put Brussels sprouts into serving bowl. Add almonds, chorizo, and red wine vinegar. Toss to combine, and season to taste.
