woofie said:Oh, Leon, you are CRUEL!!!!!! But what I see are broccoli, potatoes and red onions. Bet I can take it from there! Hmmm, gotta start with bacon......
I know it is a cruel thing to look at some of this stuff. But it tastes so good on the table!
I know also that you will NOT mess this up! It is so easy. First figure how many's coming to supper. Then take fresh broccoli, nice firm potatoes and a tangy red onion. I like Red Wing because they store well in the cellar and give a good tangy flavor. Simply peel, wash, slice, drain and cut into bite-size pieces. Drain well and pre-heat an 8-10 inch cast iron skillet with 2 tbsps. extra virgin olive oil. I place the sliced potatoes in first, cover, stir; add the broccoli pieces, stir, mix with potatoes, cover for 5 minutes all the time leaving your burner heat on med-low (gas flame here). Stir, place chopped onions on top, cover, stir well, cover and check for tenderness of veggies. The total time usually runs about 20 minutes depending on heat setting and skillet cover.
Make sure to stir/turn often to cook well. I like the potatoes with just a hint of brown crispy texture. I hate broccoli that I have to cut with a chain saw (like some restaurants serve). It should be tender and slightly crunchy; not mushy. Season to taste with salt and pepper. You should have something like the pictures below. Note that this goes deliciously with my pan-fried cornbread in last picture.
Wishing everyone a well-fed week-end.
