Broccoli Rabe With Black Olives And Lemon Zest

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Two 1-pound bunches broccoli rabe, thick stems discarded

2 tablespoons extra-virgin olive oil, plus more for drizzling

6 garlic cloves, minced

1/2 teaspoon crushed red pepper

1/2 cup pitted oil-cured black olives, chopped

1 teaspoon finely grated lemon zest


2 tablespoons freshly grated Parmigiano-Reggiano cheese

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