Crispy Collards

This was a serendipitous cooking goof: I microwaved some leftover collard greens because I wanted them to get a little more tender. I am here to tell you that three minutes (I thought I had it set on low power, but our display has gone blank, and we just guess) is way too long. They turned into little fluffy, crispy flakes, kind of like seaweed. They still had excellent collard flavor, somewhat concentrated, and were fun to eat. They would make a great finger food or condiment. I cannot see the packaged-food industry getting this right, though. I don't expect to receive a little packet of collard crisps in my next box lunch.