Wilted garlic Swiss chard with pickled chard stems and chili oil

Cut the stalks off the Swiss chard leaves with a paring knife.

In a pan, bring sugar, vinegar, a splash of water and a good amount of salt to the boil until it homogenises.

Cut the chard stems on the oblique, put them in a bowl and pour over the hot pickling liquid so they turn slightly tender and keep their colour.

Heat a big pan over medium to high heat with a good amount of oil; add some garlic tops, then the chard leaves, salt and a little lemon, and wilt quickly; cook the first batch less.

Add a little more olive oil and repeat with the rest of the leaves.

Make a quick chili oil from the dried chilies in a mortar.

Plate the chard, scatter the pickled stems around, finish with salt and chili oil from the mortar.