Brussels Sprouts with Chorizo

Kosher salt, to taste

1 pound Brussels sprouts, trimmed and halved lengthwise

2 tablespoons extra-virgin olive oil

6 ounces cured Spanish chorizo, quartered lengthwise and cut crosswise into ¼-inch slices

½ small yellow onion, roughly chopped

2 cloves garlic, finely chopped

Freshly ground black pepper, to taste

Heat a 6-quart pot of salted water to a boil. Add the Brussels sprouts and cook until just tender, 6 minutes. Using a slotted spoon, transfer Brussels sprouts to a bowl of ice water; let sit for 5 minutes. Drain Brussels sprouts and pat dry with paper towels; set aside.

Heat 1 tablespoon of the oil in a 12-inch cast-iron skillet over medium-high heat. Add the chorizo and cook, stirring occasionally, until browned, about 5 minutes. Add the onions and cook, stirring occasionally, until golden brown and soft, about 8 minutes. Add the garlic and cook until soft, about 2 more minutes. Transfer chorizo mixture to a bowl.

Increase heat to high and add the remaining oil and the reserved Brussels sprouts; cook, flipping once or twice, until the Brussels sprouts are browned and tender, about 8 minutes. Stir in the reserved chorizo mixture and season with salt and pepper.

Serves four.

Savuer, November 2009