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Ingredients
  • 1 ½ pounds broccoli, cut into 2-inch florets
  • 3 tablespoons extra-virgin olive oil
  • 1 garlic clove, minced
  • Pinch of crushed red pepper
  • ½ teaspoon grated lemon zest
  • Kosher salt
  • Shaved Parmigiano-Reggiano, for garnish
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