|1½ pounds||Fresh broccoli|
|10 larges||Cloves fresh garlic unpeeled|
|⅓ cup||Red wine vinegar|
|3 tablespoons||Olive oil|
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.
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