Ingredients

1 1/3 pounds Swiss chard2 tablespoons olive oil1 tablespoon unsalted butter2 large leeks2 tablespoons brown sugar3 tablespoons pomegranate molasses11/4 cup wheat berries2 cups chicken stockSalt and pepper to tasteGreek yogurt to serve

Directions

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.

Image source: Jerusalem - Text (c) Yotam Ottolenghi and Sami Tamimi - Photography (c) Jonathan Lovekin

Recipe Source: Ottolenghi, Y. and Tamimi, S. (2012). Jerusalem: A Cookbook. Appetite by Random House, p.100.