1 1/2 lb Fresh broccoli 10 lg Cloves fresh garlic unpeeled 1/3 c Red wine vinegar 3 T Olive oil 2 t 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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