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  Best broccoli
 
Yield: 4 Servings
 
1 1/2 lb Fresh broccoli      10 lg Cloves fresh garlic unpeeled
1/3 c Red wine vinegar      3 tb Olive oil
2 ts 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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