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.