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1 lb. broccoli crowns, trimmed and cut into same-size flowerets
1 large clove of garlic
2 T red wine vinegar
generous pinch hot pepper flakes (I used Aleppo pepper)
1 T + 4 T extra-virgin olive oil
1/2 cup slivered almonds
1/2 - 3/4 cup crumbled Feta cheese (I used 1/2 cup, which I thought was enough)
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