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.