Best broccoli

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.

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