Separate broccoli rabe leaves from florets. Tear any large leaves into 2-inch pieces and chop remaining stems coarse.
In a heavy 3-quart saucepan or skillet large enough to hold broccoli rabe saute garlic and red pepper flakes in 1/4 cup oil over moderately high heat, stirring, until fragrant, about 30 seconds. (Do not brown garlic.) Add broccoli rabe and saute, turning with tongs, until wilted, about 2 minutes. Stir in salt and black pepper and saute, stirring, 1 minute. Add water and cook, covered, stirring occasionally, until tender, about 5 minutes.
Serve broccoli rabe with lemon and drizzled with additional oil.
Recipe courtesy of Gourmet Magazine