The end result of how I cooked this was off the charts fabulous. BUT there is no way in the world I am cooking any green, especially tender swiss chard, for 1 hour or more. SO, I boiled the wheat berries in salted water until *almost* cooked, then drained them. I sauteed the onion (no leeks), stems, added all the rest except the leaves. I let that cook until the liquid absorbed, getting the crusty bottom. THEN I added the leaves & stirred them in until wilted & served. I would add more pomegranate molasses next time. This is a super yummy combo that we ate & ate & ate & ate....then it was gone. :( Made for Sun & Spice Tag 2.2013.