Bring a pot of salted water to the boil.
In a large sauté pan, combine oil and garlic and cook over medium heat until the garlic turns golden—watch that it doesn’t burn. Stir in red pepper and continue to cook for about 15-20 seconds. Remove from the heat and add the stock.
Add the rapini to the boiling water and cook for about 3-4 minutes or until a knife easily pierces the thickest stalk.
Remove rapini and drain well. Add to the oil/stock mixture and return to medium-high heat. Salt and cook, stirring occasionally, until the liquid is reduced. The rapini should be tender and coated in the oil mixture. Season to taste with salt and a squeeze of lemon. Serve on a platter, drizzle with the remaining oil in the pan and garnish with lemon wedges.
