Fry bacon in a large deep skillet over medium heat until browned and crisp, 5 to 10 minutes. Remove bacon with a slotted spoon and set aside on paper towels. Drain the excess grease from the pan, leaving 1 tablespoon of bacon grease in the pan.
Add the Brussels sprouts and quickly toss to coat with the hot bacon grease. Cook for about 1 minute, only until the garlic is fragrant and the Brussels sprouts are bright green.
Drizzle the red wine vinegar over the sprouts and toss again to coat. Add the almonds and garlic. Season with salt and pepper. Cook, stirring often, for about 2 more minutes, until the sprouts are barely wilted.
Remove from the heat, stir in the bacon, and adjust salt and pepper to taste.