Trim the tough ends of the stems
Rinse the rapini well under cold water
Shake off excess water or pat dry
Remove any yellowed or damaged leaves
Cut thick stems lengthwise if needed for even cooking
Bring a large pot of salted water to a boil
Blanch the rapini for 1 to 2 minutes
Drain immediately
Transfer to ice water if you want to stop the cooking
Squeeze out excess water if using in a sauté or filling
Heat olive oil in a skillet
Add garlic, chili flakes, or other seasonings if desired
Sauté the rapini for 2 to 4 minutes until tender
Season with salt and pepper
Finish with lemon juice or grated cheese if desired