Best Broccoli
Yield
4 servingsPrep
10 minCook
5 minReady
15 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
broccoli florets
fresh |
|
| 10 | large |
garlic cloves
fresh, unpeeled |
*
|
| ⅓ | cup |
red wine vinegar
|
|
| 3 | tablespoons |
olive oil
|
|
| 2 | teaspoons |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
broccoli florets
fresh |
|
| 1E+1 | large |
garlic cloves
fresh, unpeeled |
*
|
| 79 | ml |
red wine vinegar
|
|
| 45 | ml |
olive oil
|
|
| 1E+1 | ml |
salt
|
|
Directions
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.
