1.   Cut greens into narrow ribbons, then saute in olive oil with garlic and toss with pasta.

2.   Cut the greens into large pieces.

3.   Cut the greens with the top of the root still attached so that the leaves stay together.

4.   Cut greens into narrow ribbons.

5.   E To harvest, cut the greens with the top of the root still attached, which makes them easier to clean.

6.   Then cut the greens into inch-wide strips.

7.   Twice a day they cut the greens, and at night, they adjust the pins and tee markers.

8.   Anticipating such winds, tournament officials decided not to cut the greens.