Minted Swiss Chard

Cut Swiss chard stems diagonally into 1 inch pieces; slice leaves into bite-sized strips. In a medium saucepan, combine stems, lemon juice and water to cover; bring to boil. Reduce heat and simmer, covered, for about 10 to 15 minutes or until tender.

Drain stems, place in a medium bowl; toss with 1 tablespoon of the olive oil, the mint and sherry. Set aside.

In same saucepan over medium heat, heat remaining oil; add chard leaves and garlic, cook for 3 minutes or until leaves begin to wilt. Add 1 cup water; simmer 5 minutes or until crisp-tender. Drain; add leaves to stems, toss and serve.