Sauteed Broccoli Italiano - cooking recipe

Ingredients

1 bunch broccoli (about 1 1/2 lb.)
3 Tbsp. olive oil
1 clove garlic, finely chopped
1/2 c. water
1 ripe plum tomato, seeded and chopped
1 Tbsp. red wine vinegar
1/4 tsp. red pepper flakes
salt to taste

Preparation

Trim and set aside the woody ends of broccoli stalks; cut tops into florets. Using a vegetable peeler, peel the stalks and cut them diagonally into 1/4-inch thick slices. In a 5-quart Dutch oven or stockpot, heat oil over moderate heat. Add the diced broccoli stalks and saut for 5 minutes. Stir in garlic, water and the florets. Cover and cook the broccoli until it is crisp-tender, about 5 more minutes. Remove the Dutch oven from the heat.