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": "99f8d244e71e432eb1f16c30763b8986",
    "updated": "2025-04-24T10:58:54.715Z",
    "title": "Collards with Freekeh, Hazelnuts, and Grapes",
    "subtitle": null,
    "description": "This salad features chewy freekeh and tender cooked collards. The grapes contribute a burst of juiciness and a touch of autumnal flavor.  Roasted almonds or lightly toasted walnuts can be substituted for hazelnuts if needed.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "freekeh",
          "garlic cloves, smashed and peeled",
          "red wine vinegar",
          "collards, ribs cut out, leaves sliced into (50.8 mm)-wide ribbons",
          "red seedless grapes, halved",
          "hazelnuts, lightly toasted and roughly chopped",
          "scallions, trimmed (including ½ inch off the green tops), sliced on a sharp angle, soaked in ice water for 20 minutes, and drained well",
          "extra-virgin olive oil",
          "kosher salt and freshly ground black pepper",
          "dried chile flakes"
        ]
      }
    ],
    "instructions": [
      "Cook the freekeh. Reserve the cooking water in a large saucepan for cooking the collards.",
      "Spread the cooked freekeh on a plate or tray to cool.",
      "Place the saucepan with the reserved freekeh water back on the stove. Add the garlic, a splash of red wine vinegar, and the sliced collards.",
      "Bring the mixture to a gentle simmer, cover the saucepan, and cook until the collards are tender but still slightly firm, approximately 12 to 20 minutes, depending on their maturity.",
      "Drain the cooked collards and allow them to cool.",
      "In a large bowl, combine the cooled collards and freekeh.",
      "Add the grapes, hazelnuts, and scallions to the bowl and toss to combine.",
      "Add 1/4 cup of red wine vinegar, season generously with kosher salt, freshly ground black pepper, and 1/4 teaspoon of dried chile flakes. Toss again to distribute the seasoning evenly.",
      "Taste the salad and adjust the seasoning as needed.",
      "Drizzle with 1/4 cup of extra-virgin olive oil, or more if desired.",
      "Allow the salad to sit for at least 15 minutes to allow the flavors to meld before serving."
    ],
    "notes_ingredients": "If hazelnuts are unavailable, roasted almonds or lightly toasted walnuts make suitable alternatives.",
    "notes_instructions": null
  }
]