{"id":5839,"date":"2017-10-04T12:32:21","date_gmt":"2017-10-04T11:32:21","guid":{"rendered":"http:\/\/www.amapbiodevant.fr\/blog\/?p=5839"},"modified":"2023-04-12T22:49:16","modified_gmt":"2023-04-12T21:49:16","slug":"le-chou-kale-quelques-idees-pour-le-cuisiner","status":"publish","type":"post","link":"https:\/\/www.amapbiodevant.fr\/blog\/recettes\/le-chou-kale-quelques-idees-pour-le-cuisiner\/","title":{"rendered":"Le chou kale : quelques id\u00e9es pour le cuisiner"},"content":{"rendered":"<p><strong>Chou &lsquo; Kale&rsquo;<\/strong>,<\/p>\n<p>(Chou \u00ab\u00a0C\u00e0il Cataibh\u00a0\u00bb en Gaelic), originaire du Nord de l&rsquo;Ecosse. Ce chou non pomm\u00e9 poss\u00e8de des feuilles nombreuses sur une tige \u00e9lanc\u00e9e; les feuilles comme les inflorescences sont \u00e0 utiliser comme des \u00e9pinards.<\/p>\n<p><strong>Le chou kale<\/strong> (enlever la cote centrale) se cuit \u00e0 la vapeur ou bien directement \u00e0 la po\u00eale.<\/p>\n<p>Vous pouvez le faire revenir avec de l\u2019huile d\u2019olive, un peu d\u2019ail et de citron. Ou bien avec du mascarpone.<\/p>\n<p>Vous pouvez le mettre dans une base de quiche lorraine.<\/p>\n<p>&nbsp;<\/p>\n<p>La grande mode \u00e9tant les chips au chou kale&nbsp;: marin\u00e9 dans l\u2019huile d\u2019olive, sel et poivre, quelques \u00e9pices puis le cuire 7 minutes sur chaque face \u00e0 temp\u00e9rature douce.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chou &lsquo; Kale&rsquo;, (Chou \u00ab\u00a0C\u00e0il Cataibh\u00a0\u00bb en Gaelic), originaire du Nord de l&rsquo;Ecosse. Ce chou non pomm\u00e9 poss\u00e8de des feuilles nombreuses sur une tige \u00e9lanc\u00e9e; les feuilles comme les inflorescences sont \u00e0 utiliser comme des \u00e9pinards. Le chou kale (enlever la cote centrale) se cuit \u00e0 la vapeur ou bien&hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[25],"tags":[],"class_list":["post-5839","post","type-post","status-publish","format-standard","hentry","category-recettes","entry","clearfix","no-featured-image"],"_links":{"self":[{"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/posts\/5839","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/comments?post=5839"}],"version-history":[{"count":2,"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/posts\/5839\/revisions"}],"predecessor-version":[{"id":7579,"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/posts\/5839\/revisions\/7579"}],"wp:attachment":[{"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/media?parent=5839"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/categories?post=5839"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/tags?post=5839"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}