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Heat the olive oil in a large saucepan and, once hot, add the almonds and paprika.
Cook for a minute, stirring constantly, until they are well coated and starting to brown.
Transfer the almonds to a bowl, leaving the oil behind, and set aside.
Add the garlic to the pan and cook for another minute, until golden brown.
Add the tomatoes and chard stalks, season with salt, and cook for 10 minutes, until the tomatoes have collapsed and the stalks are soft.
Add the spinach, chard leaves, lime zest, lime juice, mint, dill, and green onions.
Stir everything together, then cook for another 5 minutes, until the spinach has wilted.
Taste and add salt as needed.
Serve in bowls, topped with the reserved almonds.