Peel outer layer of broccoli stems (remove the tough layer) and cut edgewise like coins about 1/2-inch pieces. Steam or cook broccoli florets and stem slices to desired texture; set aside.

In a large skillet heat the oil and add garlic, olives, peppers, oregano, and parsley and cook until heated through, stirring occasionally.

When ready to serve, add the cooked broccoli to the pan, crumble the cheese over the broccoli and heat through. Season to taste with salt and pepper. Sprinkle the lemon rind on top and a squeeze of lemon juice. Serve warm.