Rinse the broccoli rabe and trim the end of the stems (an inch or two of the thickest parts)
Use a crosshatch technique by slicing the thickest stems lengthwise then making a quarter turn and slicing lengthwise again being careful not to detach from the rest of the plant. This helps the rapini cook more evenly.
Fill a large stock pot with water and bring to a boil. Add salt to the water and then the broccoli rabe. Boil for three minutes.
Drain the broccoli rabe and immediately submerge into an icebath to stop the cooking process.
Heat a heavy duty saucepan on medium heat for a couple of minutes. Add the extra virgin olive oil which will bubble slightly.
Immediately add the red pepper flakes and sliced garlic. Turn down the heat a bit and sauté for about one minute being careful not to burn the garlic.
Add the blanched broccoli rabe to the pan and sauté for 3-5 minutes until heated through and fully covered in the oil, red pepper and garlic. At this point you may add some sea salt to taste.
Pour the sautéed broccoli rabe with garlic and pepper onto a serving dish and squeeze fresh lemons on top.