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Pickled Swiss Chard Stems


Serves  4

Nutrient dense Swiss chard–with its deep, dark colour and robust, earthy flavour–stands in handsomely for spinach in this recipe.

Swiss Chard Pappardelle        



1 tbsp
Pusateri’s Delicato Extra Virgin Olive Oil
1/2 cup
Vidalia onion, thinly sliced
3 cloves
garlic, peeled and thinly sliced
3 tbsp
Martelli Sun Dried Tomatoes, drained and chopped
1/4 cup
Swiss chard leaves, stem removed and chiffonade
3 tbsp
Alessia La Bomba Antipasto, drained
1 tsp
lemon zest
1 tsp
lemon juice
250 ml (1 cup) 
35% heavy cream
1 pkg 
Pusateri’s Fresh Tagliolini
6 tbsp
fresh basil leaves
4 tbsp 
shaved Parmigiano Reggiano
3 tbsp
Pickled Swiss Chard Stems (recipe follows)



  1. In a large, flat bottom saucepan heat olive oil on high. When hot, add onions.
  2. Reduce heat to medium and cook until caramelized, stirring often.
  3. Add garlic and sun dried tomatoes and continue to cook for 5 minutes, stirring often.
  4. Add Swiss chard leaves, antipasto, lemon zest and lemon juice. Continue cooking for 3 minutes.
  5. Add heavy cream and cook until sauce has reduced to desired thickness – approximately 10 minutes. Stir regularly. Once thickened, reduce heat to low.
  6. Add 10 cups water to a large pot and bring to a boil over high heat. Add 2 teaspoons salt.
  7. Add pasta to boiling water and cook until tender, according to the package instructions. Drain.
  8. Add pasta to saucepan and toss well to coat.
  9. Garnish the Swiss Chard Pappardelle with basil, parmesan cheese and Pickled Swiss Chard Stems.



Feel free to substitute any sweet onion for the Vidalia. You can even use red onion in a pinch.

Spice up the dish by adding 1 teaspoon chili flakes to the sauce.

Crispy pancetta and roasted red pepper make really nice additions to this dish.


Pickled Swiss Chard Stems 


1/4 cup
white wine vinegar
2 tbsp
2 tbsp
Rosewood Estates Winery Wildflower Honey
1 tbsp
lemon zest
12 stems
Swiss chard, washed, leaves removed and cut into 1 cm diamonds



  1. In a small pot, bring vinegar, water, honey and lemon zest to a boil over medium-high heat.
  2. Add Swiss chard stems and simmer for 5 minutes.
  3. Remove from heat and let cool completely.


About Ida Pusateri