Ken's Creamed Collards and Parsnips - VeryVera

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