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From October/November 2017 issue
Serves 4

Ingredients

  • 1 large rutabaga, peeled and cut into 1/2-inch cubes
  • 2 medium fennel bulbs, trimmed, cored, and cut into 1/2-inch wide slices
  • 2 TBSP extra-virgin olive oil
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1 (12-ounce) package fully cooked chicken and apple sausage links, sliced on the diagonal
  • 4 cups chopped kale
  • 1 TBSP balsamic vinegar

Directions

  1. Place a large cast-iron skillet in the oven.
  2. Preheat the oven to 400ºF.
  3. In a large bowl toss the rutabaga and fennel with the olive oil, salt, and pepper.
  4. Remove the skillet from the oven and add the vegetables.
  5. Roast for 25 minutes, stirring once halfway through.
  6. Remove from the oven and stir in the sausage. Roast for 10 minutes.
  7. Remove from the oven and stir in the kale and vinegar.
  8. Immediately cover with a lid or piece of foil. Let rest for 5-10 minutes to wilt the kale.
  9. Stir once more and serve.