1. Bring 4 quarts hot water to a boil in a large, covered Dutch oven. Trim coarse ends from broccoli rabe. Combine garlic powder, salt, and red pepper; set aside.
2. Place broccoli rabe in boiling water; cook, uncovered, 5 to 6 minutes or until crisp-tender. Drain and plunge broccoli rabe into ice water; drain.
3. Heat oil in a large nonstick skillet over medium-high heat. Stir in garlic powder mixture. Add broccoli rabe, tossing to coat. Cook, turning every 1 to 2 minutes, until thoroughly heated. Sprinkle with lemon rind; toss well. Serve immediately.