{"id":42939,"date":"2017-03-11T16:14:13","date_gmt":"2017-03-11T21:14:13","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=42939"},"modified":"2017-03-11T16:14:13","modified_gmt":"2017-03-11T21:14:13","slug":"maple-kale%e3%83%a1%e3%83%bc%e3%83%97%e3%83%ab%e3%82%b1%e3%83%bc%e3%83%ab","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=42939&lang=en","title":{"rendered":"Maple Kale<br>\u30e1\u30fc\u30d7\u30eb\u30b1\u30fc\u30eb"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42940 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/03\/25.jpg\" alt=\"25\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/03\/25.jpg 546w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/03\/25-320x450.jpg 320w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>The kale trend has come and gone, and you don&#8217;t hear much about this beautiful leafy vegetable anymore.<\/p>\n<p>But this continues to be one of my favorite leaf vegetables.<\/p>\n<p>Today I want to show you one of my recent favorite ways to eat kale.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42941 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/03\/23.jpg\" alt=\"23\" width=\"568\" height=\"428\" \/><\/p>\n<p>Well, I have an apron on, but you really don&#8217;t need one (lol), because it&#8217;s so easy!<\/p>\n<p>You only need five ingredients including kale: kale, sesame oil, maple syrup, black sesame seeds, and salt.<\/p>\n<p>And no cooking is required.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42946 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/03\/30-2.jpg\" alt=\"30\" width=\"510\" height=\"717\" \/><\/p>\n<div id=\"recipe\">\nSplash sesame oil over chopped kale. Coat the leaves with oil (but you don&#8217;t need too much oil as sesame oil is quite strong). Drizzle maple syrup (use a good quality one). Sprinkle salt and sesame seeds. Mix well.<\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42942 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/03\/29-2.jpg\" alt=\"29\" width=\"510\" height=\"717\" \/><\/p>\n<p>Sweet and savory bowl of green yumminess!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42945 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/03\/27-3.jpg\" alt=\"27\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/03\/27-3.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/03\/27-3-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The kale trend has come and gone, and you don&#8217;t hear much about this beautiful leafy vegetable anymore. But this continues to be one of my favorite leaf vegetables. Today I want to show you one of my recent favorite ways to eat kale. Well, I have an apron on, but you really don&#8217;t need [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,28,29],"tags":[],"class_list":["post-42939","post","type-post","status-publish","format-standard","hentry","category-leaf-vegetabes","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42939","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=42939"}],"version-history":[{"count":7,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42939\/revisions"}],"predecessor-version":[{"id":42960,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42939\/revisions\/42960"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=42939"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=42939"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=42939"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}