1cturkey or chicken stock or canned low-sodium broth
salt and freshly ground pepper
2lbs collards, stems removed from leaf centers to 1/4 inch, cut into one inch strips
2chalf-and-half or whole milk
1/2tsp.freshly grated nutmeg
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.
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.
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.
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.
Stir the sauce into the spinach and parsnips and bring to a simmer. Transfer to a bowl and serve.