Garlicky Broccoli Rabe and Provolone

1 bunch broccoli rabe, ends trimmed

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

2 cloves garlic, peeled and slivered

¼ teaspoon red pepper flakes

Kosher salt

20 toasts (at left)

2 ounces aged provolone or Pecorino Romano cheese

Bring a large pot of salted water to a boil. Add the broccoli rabe and boil until just tender, about 5 minutes. Drain. When cool enough to handle, squeeze the broccoli rabe hard over the sink to remove any excess liquid and transfer to a cutting board. Finely chop the broccoli rabe. Pour the 2 tablespoons of olive oil into a medium frying pan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is aromatic, about 30 seconds (do not let it brown). Add the chopped broccoli rabe and stir to coat with the olive oil; cook 3 minutes, until silky. Season to taste with salt. Spoon some of the mixture onto each piece of toast and use a vegetable peeler to shave some cheese over the top of each. Drizzle with additional olive oil.