1.   Add a small amount of oil if greens begin to stick.

2.   As greens begin to wilt and cook down, add water as needed to keep it from scorching.

3.   Cut off the green tops about two inches above where the green begins.

4.   From there, as the green begins to slope down toward the lake, the ball started to pick up speed.

5.   Some say that the influence of chefs on larger shopping habits began when salad greens like arugula, radicchio and mesclun began turning up on restaurant menus.

6.   Then cut off the green tops about two inches above where the green begins.