1 1/2 pounds Brussels sprouts

4 slices bacon, chopped (about 1/2 cup)

1 large yellow onion, chopped (1 1/2 cups)

1/2 teaspoon dried thyme

14 1/2-ounce can chicken broth

Salt and ground black pepper, to taste

Makes 8 servings.

Cut and discard the stem ends of the Brussels sprouts, then pull off and discard any discolored outer leaves. Halve each sprout lengthwise, then slice the halves thinly crosswise to make shreds.

In a large nonstick skillet over medium-high heat, cook the bacon until it begins to brown, about 4 minutes. Add the onions and thyme and saute until the onions are tender, about 4 minutes.

Add the Brussels sprouts and broth. Cover the pan, adjusting the heat to maintain a simmer. Cook, stirring occasionally, until tender, about 10 minutes. Season with salt and pepper.