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.
Ingredients:4 slices bacon, cut into 1/2" pieces
1/2 onion, diced
2 potatoes, cut into 1/2" dice
Stem of 1 head of broccoli, peeled and cut into 1/2" dice (about 1 cup)
salt and pepper
1 clove garlic, finely minced
salt and freshly ground black pepper
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
1. In a large saute pan over medium-high heat, cook the bacon pieces until crisp. Use a slotted spoon to remove and reserve the bacon, leaving the bacon drippings in the pan.
2. Add the potatoes to the pan and brown the potatoes on each side, about 6-8 minutes.
3. Stir in the onions, cook for 2 minutes, then add in the broccoli and the garlic. Cook for 2 minutes. Add in 1 tablespoon of water and cover. Let cook for 3 minutes. Check to make sure that the potato is cooked through.
4. Add the cooked bacon pieces back into the pan and season with salt, pepper and fresh thyme.