In a heavy bottomed pan, heat the oil. Add the garlic and a pinch of salt, lower the heat, and let it cook just a little to bring out the aromas. Watch it so it doesn't burn.
Add in the broccoli rabe and water, cover, lower the heat and steam until the rabe is bright green, about 5 minutes.
In another pot, add the cannellini beans, a pinch of salt, about 1/4 cup water, and the rosemary to a simmer. Cover, lower the heat and cook a few minutes until warmed through.
In a bowl, serve the beans and rabe together, and drizzle with the lemon.
Sprinkle the chili flakes on top.
Notes
For Bright Line Eating™: Measure out your veggie portion of the broccoli rabe as it pertains to your meal. The beans offer 1 protein serving and the oil offers 1 fat serving.