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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 |
1/2 | onion, diced |
2 | potatoes, cut into 1/2" dice |
1 head | of broccoli, peeled and cut into 1/2" dice (about 1 cup) |
salt | |
pepper | |
1 clove | garlic, finely minced |
1 tsp | fresh thyme leaves (or 1/2 teaspoon dried thyme) |
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