Ken’s Creamed Collards and Parsnips

  • Serves: 6 People
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Ingredients

  • 4 tbsp. unsalted butter
  • 2 tbsp. vegetable oil
  • 2 lbs. small parsnips, cut into 3/4 pieces
  • 2 large shallots, thinly sliced
  • 1 c turkey or chicken stock or canned low-sodium broth
  • 1 tsp. chopped thyme
  • salt and freshly ground pepper
  • 2 lbs collards, stems removed from leaf centers to 1/4 inch, cut into one inch strips
  • 2 tbsp. all-purpose flour
  • 2 c half-and-half or whole milk
  • 1/2 tsp. freshly grated nutmeg

Instructions

  1. In a large, deep skillet, melt 2 tablespoons of the butter in the oil. Add the parsnips and cook over moderately high heat, stirring occasionally, until lightly browned, about 6 minutes or more. Add the shallots and cook, stirring, until softened, about 2 minutes.
  2. Add the stock and thyme and bring to a boil. Season with salt and pepper, cover and simmer over low heat until the parsnips are tender, about 10 minutes.
  3. Meanwhile, fill a large, deep pot with 2 inches of water and bring to a boil. Add the collards in large handfuls and blanch, stirring, about 3 minutes. Drain and cool in a cold water bath. Squeeze dry or use a spinner to get most water out. Stir the collards into the parsnips.
  4. In a medium saucepan, melt the 2 tablespoons of butter and cook over moderately high heat until lightly browned, about 4 minutes. Whisk in the flour and cook, whisking, for 1 minute. Whisk in the half-and-half and nutmeg, season with salt and pepper and bring the sauce to a boil, whisking until thickened, about 2 minutes.
  5. Stir the sauce into the spinach and parsnips and bring to a simmer. Transfer to a bowl and serve.