From October/November 2017 issue
Serves 4


  • 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


  1. Place a large cast-iron skillet in the oven.
  2. Preheat the oven to 400ºF.
  3. In a large bowl toss the rutabaga

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