1 bunch chard
2 tablespoons olive oil
1 tablespoon unsalted butter
2 large leeks, white and pale green parts, cleaned and thinly sliced
2 tablespoons brown sugar
about 3 tablespoons pomegranate molasses
1¼ cups wheat berries
2 cups stock
sea salt and pepper to taste
Greek yogurt, to serve
1. Separate the stalks from the green leaves. Slice the stalks into 3/8-inch slices and the leaves into ¾-inch slices.
2. Heat the oil and butter in a large, heavy-bottom pan. Add the leeks and cook, stirring for 3-4 minutes. Add the chard stalks and cook for 3 minutes, then add the leaves and cook for 3 minutes more. Remove from heat and add the sugar, 3 tablespoons pomegranate molasses, and mix well. Set aside.
3. In another heavy-bottom pan, add the stock, ¾ teaspoons sea salt, some black pepper, and the wheat berries. Bring to a gentle simmer and cook over low heat, covered, for 60-70 minutes. The wheat should be al dente at this point.
4. Remove the lid and gently mix in the chard mixture and cover. Allow any remaining liquid to evaporate. The base of the pan should be a bit dry and have a bit of burnt caramel on it. Remove it from the heat.
5. Before serving, taste, and add more molasses, salt, and pepper if needed; you want it sharp-sweet, so don’t be shy with the molasses. Serve warm with a dollop a Greek yogurt.