3 lb. Swiss chard stems, cut into 1 inch pieces (leaves can be used to stuff, just as cabbage leaves)
1 qt. water
1 tsp. salt
1 clove garlic
1 tsp. salt
1/3 c. oil
1/2 c. lemon juice
1 tsp. dried crushed mint

Boil stems in water with salt for 15 minutes until tender. Wring out to squeeze out water. Mash garlic and salt. Add oil. Add lemon and mint. Mix well and pour over Swiss chard stems. Toss well.