Step 1

Prepare the blanching water and ingredients. Bring a large pot of heavily salted water to a boil over high heat. Meanwhile, trim the ends from 1 large bunch broccoli rabe, then cut crosswise into 2-inch pieces. Thinly slice 3 garlic cloves. Cut 1 medium lemon into wedges. Line a baking sheet with a double layer of paper towels or a clean kitchen towel.

Step 2

Blanch the broccoli rabe. Add the broccoli rabe to the boiling water and blanch until bright green and crisp-tender, about 1 minute.

Step 3

Dry the broccoli rabe. Transfer the broccoli rabe with tongs or a spider to the prepared baking sheet and arrange into an even layer.

Step 4

Sauté the aromatics. Heat 2 tablespoons olive oil in a large frying pan over medium heat until shimmering. Add the garlic and 1/4 teaspoon red pepper flakes if using, and cook, stirring frequently, until the garlic is very fragrant and light golden brown, about 1 minute.

Step 5

Sauté the broccoli rabe. Add the broccoli rabe, season with 1/2 teaspoon kosher salt, and sauté until heated through, 2 to 3 minutes. Serve with the lemon wedges for squeezing.