Yield: 4 Servings
Measure | Ingredient |
---|---|
1½ pounds | Fresh broccoli |
10 larges | Cloves fresh garlic unpeeled |
⅓ cup | Red wine vinegar |
3 tablespoons | Olive oil |
2 teaspoons | Salt |
Separate broccoli into flowerets with small stems, then peel main trunk and slice into strips. Crush garlic partially, using the flat side of a knife. Fill large pot with water, add all ingredients being sure that broccoli stems are submerged, and cook, covered, until tender. Drain and refrigerate for several hours or overnight.