Rinse and trim 1/4-inch from bottom of stems.
Cook for 2 to 3 minutes in boiling salted water and remove with slotted spoon.
Saute the blanched broccoli raab/rapini in a little olive oil and garlic for 2 – 3 minutes on high heat, and then another 10 – 12 on low until tender. Drizzle some olive oil on top and add 1/4 c up of cooking wine and some red pepper flakes.
When done finish with a 1/4 of fresh lemon. Serve immediately.
