Ingredients:
4 large russet potatoes quartered with skin on
1 large fennel quartered sliced lengthwise
8 Italian chicken sausages cut into thick slices (I prefer Applegate Organics)
Several handfuls of spinach
Sea salt and pepper
Instructions:
Preheat oven to 450 degrees.
In a large mixing bowl, toss potatoes, fennel and sausage in 1/4 cup of olive oil and salt and pepper.
Spread onto a baking sheet or 2. Cook for 30 minutes tossing halfway through.
place a handful of spinach into individual serving bowls. Place the potato, sausage mixture on top. Toss to coat the spinach and allow it to become wilted.
Voila!