Ingredients

　　1/2 cup water

　　1 teaspoon salt

　　3 large stalks broccoli, cut into 1-inch florets

　　1 tablespoon olive oil

　　4 cloves garlic, peeled and crushed

　　1 small jalapeño pepper, cored, seeded, deveined, and minced

　　1/4 cup balsamic vinegar

　　Bring the water to a boil in a 3-quart saucepan. Add the salt and broccoli. Bring back to a boil and boil until the broccoli is crisp tender, about 3 minutes. Drain and set aside. Meanwhile, combine the oil, garlic, and jalapeño pepper in a medium skillet over medium heat. Sauté until the garlic has just begun to brown, 1 to 2 minutes. Add the broccoli and vinegar, reduce the heat to medium-low, and cook for 2 minutes.

　　Cooks' Note

　　Look for broccoli with tight, bright purple-green florets; the appearance of little yellow flowers indicates broccoli is past its prime and might be bitter. You can get 100 percent of your U.S.RDA for vitamin C and 10 percent of vitamin A by eating just a 1⁄2 cup of cooked broccoli.

　　Sugar Busters! Quick & Easy Cookbook