Step 1: Prep the Broccoli Rabe

1. Rinse the broccoli rabe thoroughly under cold water to remove any dirt or grit.
2. Trim the tough ends of the stalks and discard any yellow or wilted leaves. Cut the remaining stalks and leaves into bite-sized pieces.

Step 2: Blanch the Broccoli Rabe

1. Bring a large pot of salted water to a boil.
2. Add the broccoli rabe and cook for 2-3 minutes, or until the stalks are just tender but still firm.
3. Drain the broccoli rabe and immediately transfer it to a bowl of ice water to stop the cooking process. This preserves the vibrant green color and prevents overcooking.
4. Once cooled, drain the broccoli rabe thoroughly and pat it dry with a kitchen towel.

Step 3: Sauté the Garlic

1. Heat the olive oil in a large skillet over medium heat.
2. Add the sliced garlic and sauté for 1-2 minutes, stirring frequently, until fragrant and lightly golden. Be careful not to burn the garlic, as it can become bitter.

Step 4: Sauté the Broccoli Rabe

1. Add the blanched broccoli rabe to the skillet, tossing it with the garlic and olive oil.
2. Sprinkle in the red chili flakes and season with salt and black pepper to taste.
3. Cook for 4-5 minutes, stirring occasionally, until the broccoli rabe is tender and well-coated in the garlic-infused oil.

Step 5: Finish and Serve

1. Drizzle the sautéed broccoli rabe with lemon juice, if using, for a bright, tangy finish.
2. Transfer to a serving dish and enjoy immediately.