Broccoli Rabe with Black Olives and Lemon Zest

This unusual side dish pairs broccoli rabe with funky black olives and bright lemon zest. Italians know this vegetable as broccoli rape, but it's called rabe, too. Look for bunches that are heavy with green flowers, as the leaves are more bitter.

2 (1 lb) bunches broccoli rabe, thick stems discarded
2 Tbsp. extra-virgin olive oil, plus more for drizzling
6 cloves garlic, minced
½ tsp. crushed red pepper
½ cup oil-cured black olives, pitted and chopped
1 tsp. lemon zest, finely grated
sea salt
2 Tbsp. Parmigiano-Reggiano cheese, freshly grated

Cook the broccoli rabe in a large pot of boiling water until it is bright green, about 1 minute. Drain the rabe, reserving ½ cup of the cooking water.

In a large skillet, heat the 2 Tbsp. of oil. Add the garlic and crushed red pepper and cook over moderately low heat until fragrant, about 1 minute. Add the broccoli rabe and the reserved cooking water, cover and simmer over moderately low heat until tender, about 10 minutes. Stir in the olives and lemon zest and season with salt. Transfer to a serving dish and drizzle with oil. Sprinkle with the cheese and serve.

Makes 4 servings.