Here’s something that sounds very modern eclectic- Swiss makes it european , Turmeric Asian and Latino Guava jelly from Americas!
Bought some swiss chards other day, l like them for their texture and delicate flavor. Initial thought was to cook them like traditionally, but that wouldn’t have been fun at all.
At the same time I made some fresh Turmeric and Poblano pepper pickle using just lemon juice and salt , which game me an idea to do a Sushi style vegetarian extremely healthy roll !
Swiss Chard leaves were blanched in salt water with Hing (Asafoetida) and roll was served with Guava Jelly, which I picked up at the local Latino grocery store.