First remove the stem from the leaves using a small knife. Separate the the stem and leaves.
Cut the leaves by folding them and slicing into big pieces. (Chiffonade)
Cut the stems into thin slices.
Heat all the ingredients for the chard pickle in a small pot and bring to a boil.
Pour the hot pickling liquid over the chard stems. Let cool completely and then refrigerate.
Wash the chard leaves in cold water. You may have to wash the leaves multiple times to get all the dirt out. Dry in a salad spinner.
Have all of the ingredients ready to go before you start because you must do this quickly.Over medium-low heat, brown the butter until it starts to brown slightly and smells nutty. Immediately add the raisins, almonds and chili and cook on low until the raisin are plump and the almonds brown slightly. Deglaze the pan with about 2 tbsps of the chard stem pickling liquid. Add the swiss chard, season with a little salt and close the lid.Increase the heat to high and cook for 1-2 minutes with the lid on.
Remove the lid from the pan and cook for another 1-2 minutes to reduce the liquid in the pan and concentrate the flavour.
Drain the swiss chard on paper towels. Serve on a big sharing plate garnished with the pickled chard stem and a little maldon sea salt. Enjoy!
The nutritional information for this recipe may be slightly incorrect (too much sugar) because the whole pickling liquid is factored in to the serving.