Bring a large pot of water to a full rolling boil.  Heavily salt the water and add ½ lemon.

Meanwhile, trim the stems from the broccoli rabe and add them to the boiling water.

Cook until they’re tender – about 5-7 minutes.

Drain the broccoli rabe and push on them to remove any excess water.

In a large skillet over medium heat, add the olive oil.

Saute the minced garlic and chili flakes until fragrant – about 2 minutes.

Sprinkle in the pine nuts and toast for about 1 minute.

Add the broccoli rabe and stir to coat with the garlic-chili oil. 

Cook, stirring often, for 5 minutes or until tender.

Season with salt and pepper.

Remove from the heat and add the provolone cheese.  Toss lightly and spoon the vegetables onto a serving platter.

Squeeze the remaining lemon over the plate of veggies.

Serve hot.