Use a paring knife or vegetable peeler to peel away the tough, outer layer of skin on the broccoli stem. Try to keep your potatoes diced small - the larger the potatoes, the longer it will take to cook.
|4 slices||bacon, cut into 1/2" pieces|
|2||potatoes, cut into 1/2" dice|
|1 head||of broccoli, peeled and cut into 1/2" dice (about 1 cup)|
|1 clove||garlic, finely minced|
|1 tsp||fresh thyme leaves (or 1/2 teaspoon dried thyme)|