Sauteed Broccoli Italiano
["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"]
["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."]
["broccoli", "olive oil", "clove garlic", "water", "tomato", "red wine vinegar", "red pepper", "salt"]