1 1/3 pounds Swiss chard
2 tablespoons olive oil
1 tablespoon unsalted butter
2 large leeks
2 tablespoons brown sugar
3 tablespoons pomegranate molasses
11/4 cup wheat berries
2 cups chicken stock
Salt and pepper to taste
Greek yogurt to serve
Cut Swiss chard into 2 cm slices. Heat oil and butter add leeks, add Swiss chard and cook for 3-5 minutes, add stems and cook further for 3 minutes.
Add sugar molasses, wheat berries and mix well.
Add chicken stock and bring to a gentle simmer, low heat covered 60-70 minutes, the wheat should be al dente (firm to the bite).
Remove from heat all liquid should have evaporated and some burnt to caramel, remove from heat.
Taste, season, serve warm with a dollop of Greek yogurt.
Makes 4 servings.
Recipe Source: Ottolenghi, Y. and Tamimi, S. (2012). Jerusalem: A Cookbook. Appetite by Random House, p.100.