Dice the chard stems to 1-inch pieces and the chard leaves to 1.5 to 2-inch pieces. Rinse well and set aside to drain.

In a large skillet, add miso and ghee. Use a wooden spoon to stir and warm up the miso and the ghee over medium-heat until the miso is slightly browned and the ghee is melted, about 2 minutes. Try to break the miso paste to smaller bits. It might cling onto your spoon a few times.

Add chard stems, leaves, and coconut aminos. Saute over medium-high heat for about 3 minutes. Stir-frequently.

The chard should be just tender but not mushy. Off heat, scoop out the chard and place it over a large serving plate and cover to keep warm. Leave the liquid in the skillet.

To make a sauce, turn high heat to reduce the liquid left behind. Stir often with a wooden spoon until the sauce turns thicker, about 3-4 minutes.

Roughly break the walnuts with your hands and add them to the sauce with almonds. Stir to coat the sauce over.

Pour the sauce and the nuts over chard. Serve warm.