61.   I know the greens are gong to get really hard and fast.

62.   If there is extra green onion, chop it fine and sprinkle some over the couscous.

63.   I sloshed it together until the greens were hot and limp, and the vinaigrette coated the pasta.

64.   Immediately add greens, vinegar and sugar, and toss vigorously with tongs until greens are just wilted, a minute or so.

65.   In fact, beet greens are delicious on their own.

66.   In spring and summer, the green is spectacular, but winters are cruel and uniformly white.

67.   In the morning, the greens were a little bit softer and you could actually hold the balls on the greens.

68.   Indeed, where years ago the sign of an avant-garde restaurant was a beautiful salad of baby lettuces, now the greens are standard fare.

69.   In those early years, the greens were almost as hard as an asphalt road.