Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "703ca9f912f74713b39e937d1972642c",
    "updated": "2025-04-24T10:20:41.149Z",
    "title": "Rainbow Chard with Garlic and Jalapeños",
    "subtitle": null,
    "description": "This vibrant chard dish was inspired by an abundance of jalapeños.  The combination of garlic, vinegar, and olive oil creates a flavorful and satisfying side or light meal.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "swiss chard (rainbow chard, sold as bright lights, is beautiful in this dish), dried ends trimmed",
          "extra-virgin olive oil",
          "garlic cloves 2 smashed and peeled, 1 halved",
          " or jalapeños, seeded, deribbed, and cut crosswise into thin slices",
          "kosher salt and freshly ground black pepper",
          "red wine vinegar",
          "thick slices country bread"
        ]
      }
    ],
    "instructions": [
      "If the chard stems are thin and tender, sauté them with the leaves. If thicker, prepare them separately: Fold each leaf lengthwise and slice along the center rib to remove the stems.",
      "Slice the stems thinly, or if very slender, split them lengthwise into strips.",
      "Rinse and pat the stems dry.",
      "Stack a few leaves, roll them loosely, and cut or tear into wide ribbons. Repeat with all leaves.",
      "Rinse and shake the leaves dry.",
      "Heat 1/4 cup olive oil in a large skillet or Dutch oven over medium heat.",
      "Add the smashed garlic and cook until softened, fragrant, and golden brown, about 5 minutes. Avoid burning.",
      "Add the jalapeño slices and cook for another minute until slightly softened.",
      "Add the chard stems, season with salt and pepper, and sauté until they lose some of their crunch, about 4 to 5 minutes.",
      "Add the chard leaves in batches if necessary, tossing until wilted.",
      "Add a splash of water and cover the pan. Cook over medium heat until the chard is tender, 8 to 10 minutes.",
      "If excess liquid remains, increase the heat and boil it off.",
      "Add the vinegar, season with salt and pepper, and toss well. The chard should have a balanced sweet-and-sour flavor.",
      "Remove from heat, add a generous drizzle of olive oil, and let the flavors meld.",
      "This dish is best served after resting for 1 to 2 hours, or can be made a day ahead and brought to room temperature.",
      "Toast or grill the bread slices, then rub with the halved garlic clove.",
      "Serve the chard and its juices over the toasted bread, finishing with a drizzle of olive oil."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]