1 lb / 600 g Swiss chard
or rainbow chard
2 tbsp olive oil
1 tbsp unsalted butter
2 large leeks, white and pale green parts, thinly sliced (3 cups / 350 g in total)
2 tbsp light brown sugar
about 3 tbsp pomegranate molasses
scant 1 cups / 200 g
hulled or unhulled
2 cups / 500 ml chicken stock
salt and freshly ground black pepper
Greek yogurt, to serve
Separate the chard's white stalks from the green leaves using a small, sharp knife. Slice the stalks into -inch / 1cm slices and the leaves into ¾-inch / 2cm slices.
Heat the oil and butter in a large heavy-bottomed pan. Add the leeks and cook, stirring, for 3 to 4 minutes. Add the chard stalks and cook for 3 minutes, then add the leaves and cook for a further 3 minutes. Add the sugar, 3 tablespoons pomegranate molasses, and the wheat berries and mix well. Add the stock, ¾ teaspoon salt, and some black
pepper, bring to a gentle simmer, and cook over low heat, covered, for 60 to 70 minutes. The wheat should be al dente at this point.
Remove the lid and, if needed, increase the heat and allow any remaining liquid to evaporate. The base of the pan should be dry and have a bit of burnt caramel on it. Remove from the heat.
Before serving, taste and add more molasses, salt, and pepper if needed; you want it sharp and sweet, so don't be shy with your molasses. Serve warm, with a dollop of Greek yogurt.
From Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi. Copyright 2012 by Yotam Ottolenghi and Sami Tamimi. Excerpted by permission of Ten Speed Press.