Swiss Chard Stems with Olive Oil Dressing.....Lebanese Style

My people migrated to the Caribbean in 1897 from a small mountain village in Lebanon, not far from Beirut, called Choueifat. Their diet was simple, and healthy, based on what they grew. One of my Mother's favorite dishes was Swiss Chard stems with Tahini sauce (Taratoor bi Tahini). I no longer eat it with the Tahini sauce as I find it difficult to digest so I use a simpler olive oil dressing to make this very quick dish. I mix it with String Cheese (Mozzarella, full fat or skim), and eat it with Naan Bread or pita to mop of the healthy olive oil based dressing. As an accompaniment, I have a little dish of olives, cucumber and pickle to complete the meal. If you prefer it with the Taratoor, replace the olive oil with 1-2 tablespoons tahini and mix (adding a little water) to make a smooth paste.
Ingredients
5-6 Swiss Card stems (save the leaves to make another simple dish)
2 cloves garlic
1/4 teaspoon each of salt and pepper
1 tablespoon lemon or lime juice
A pinch of Sumac to top (optional)
1 tablespoon of freshly chopped mint or Italian parsley may be added, if desired

1. Wash and cut the stems into bite sized pieces
2. In a mortar, beat the garlic and salt together (if you are feeling adventurous, add a small piece of Habanero chili or Scotch Bonnet pepper). Pour on the lime juice and set aside
3. Cook the stems until tender, then drain.
4. Mix the beaten garlic and lime juice with an equal amount of olive oil, and pour over the chard stems. Chop the cheese into bite size pieces and eat with bread and accompanying salad.