2 lb Rapini (Broccoli Rabe) trimmed and cut into bite size lengths.
3 oz pancetta, diced
2-3 TBS extra virgin olive oil

1. Bring a large saucepan, three-fourths full of water to a boil. Add the rapini and cook until just tender but still brightly colored, about 5 minutes. Drain and set aside.

2. In a frying pan over medium heat, sauté the pancetta until lightly crisp, about 5 minutes. Add the garlic, 2 TBS of the oil and the optional red pepper flakes. Sauté the garlic until slightly colored about 1 minute. Add the rapini and the additional oil, if needed, to prevent scorching. Toss the rapini to coat it with the garlic mixture and to heat it through, about 1-2 minutes

3. Transfer the mixture to a serving dish and season to taste with salt. Add the lemon juice and toss well. Serve at once. Serves 4.

Variations:
Prepare this dish without the pancetta, let cool to room temperature and serve as a salad. OR
Toss the dish with freshly cooked pasta and a few dollops of ricotta cheese.