Instructions: Peel the broccoli stems and cut them into 1/16- to 1/8-inch-thick slices. Toss the stems with the salt in a jar and refrigerate overnight. In the morning, pour off all of the water that has accumulated in the jar.

Very finely chop the garlic or pass it through a press. Add the garlic, vinegar and oil to the jar, stir well and refrigerate for several hours. These keep for a week or more, but the color will fade.

This recipe yields 4 servings.

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