Mince 2 of the cloves of garlic and mix them with the bread crumbs in a small bowl.  Heat 2 T. of the olive oil in a large skillet over medium-high heat.  Add the bread crumb mixture and cook, stirring contstantly, until the crumbs are toasted and the garlic is beginning to turn golden, which will take 3 to 4 minutes.  Remove the skillet from the heat and spread the bread crumbs out on a plate to cool.

Bring a large pot of salted water (1 T per gallon) to a boil.  Add the broccoli rabe and leave it in the pot just until the water returns to a boil.  Then drain it in a colender, and squeeze it gently to remove the excess water.  Coarsley chop the broccoli rabe, leaving any florets whole, and set aside.

Heat the remaining 1 T olive oil over medium heat in the same skillet you used to toast the bread crumbs.  Coarsley chop the remaining garlic clove, and add it to the oil.  Cook, stirring occationally, until it begins to turn translucent, about 5 minutes.  Add the broccoli rabe and cook, stirring, until it is hot and the garlic is golden, about 7 minutes.  Season generously with salt and pepper, and transfer to a warmed serving bowl or plate. Drizzle with lemon juice, sprinkle with the bread crumb mixture, and serve immediately.