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1
Preheat oven to 375F.
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2
Coat four 8- or 10-oz.
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3
custard cups or ramekins with cooking spray.
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4
Combine breadcrumbs with 1 Tbs.
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5
Parmesan and 1 tsp.
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6
oil in small bowl.
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7
Set aside.
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8
Heat 1 Tbs.
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9
butter and remaining 1 tsp.
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10
oil in large skillet over medium heat.
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11
Add chard stems and leeks, and season with salt, if desired.
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12
Cover, and cook 7 to 8 minutes, or until softened, stirring frequently.
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13
Uncover, and saute 4 minutes, or until pan is dry and vegetables brown around edges.
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14
Add chard leaves, and cook 1 minute, or until leaves are completely wilted.
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15
Stir in garlic, and cook 30 seconds.
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16
Transfer to bowl.
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17
Heat remaining 1 Tbs.
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18
butter in saucepan over medium-low heat.
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19
Whisk in flour, and cook 1 minute, stirring constantly.
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20
Whisk in milk, increase heat to medium, and cook 3 minutes, or until sauce is thick, stirring constantly.
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21
Remove pan from heat, stir in Worcestershire sauce and remaining Parmesan; season with salt and pepper, if desired.
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22
Stir sauce into chard mixture, then divide mixture among prepared custard cups or ramekins, and top with breadcrumb mixture.
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23
Bake gratins 17 to 19 minutes, or until browned and bubbly.
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24
Let stand 5 minutes before serving.
