Fill a large pot approximately two-thirds full with cold water and add a generous pinch of salt. Bring the water to a vigorous boil.

Rinse the Rapini under cold water to remove any grit and trim the tough bottom stems.

Once the water reaches a rolling boil, carefully add the prepared Rapini and cook for about 1 minute until the leaves turn bright green.

Use a slotted spoon to lift the blanched Rapini from the water and transfer it to a colander to drain.

While the Rapini drains, peel and thinly slice the garlic cloves.

In a large skillet, heat the olive oil over medium heat and add the sliced garlic, sautéing for about 1 minute until fragrant.

Add the drained Rapini to the skillet and toss in the garlic-infused oil, sautéing for about 5 minutes until tender.

Season the Rapini with salt, black pepper, and red pepper flakes to taste, cooking for an additional minute.