It is Friday and Jim is going to the dance club.  I am not as after last Friday, I could not walk for 2 days.  Monday through Thursday we very hard on my knee also.  Tonight I cooked and this recipe from Fine Cooking magazine was great.  All though it is hard to not like butter and pasta.

Ingredients:  

Kosher salt

3 T unsalted butter

4 garlic cloves, minced

5 oz, baby kale leaves

1/2 C dry white wine

1/4 C currents

12 oz. linguine

1/4 C pine nuts, toasted

1 3/4 oz. pecorino romano, coarsely grated

2 t aged balsamic vinegar

Crushed red pepper flakes (optional)

Directions:

1. Bring a large pot of well-salted water to a boil.  
2. Meanwhile in a 12” skillet over medium-high heat melt 2 T butter.  Add the garlic and cook, stirring for 30 seconds.  
3. Stir in the kale tossing until wilted.  
4. Add the wine and currants; cover and cook, stirring occasionally, until the kale is crop-tender, about 3 minutes.  Remove from the heat.  
5. Stir in the remaining 1 T butter, salt and pepper, and set aside.
6. Cook the pasta according to package directions, until al dente.  Drain, reserving 1 C of the cooking water.  Add to a warmed bowl.
7. Stir the kale and pine nuts and add some of the cooking water to loosen, if necessary.  Season to taste with salt and pepper.  
8. Top with the cheese, drizzle with the balsamic, and sprinkle with the pepper flakes.

This serves 4.  We have about a half portion left for a lunch.  Highly recommend this recipe.