6 cups water 4 cups cubed peeled baking potato (about 2 medium) 2 tablespoons olive oil 1 teaspoon hot smoked paprika 2 cups cooked collard greens (from Braised Collard Greens and Bacon-Pepper Pinto Beans) 1/4 teaspoon kosher salt 8 (6-in.) corn tortillas 1/2 cup chopped fresh cilantro 1/4 cup thinly sliced radishes 2 ounces queso fresco, crumbled (about 1/2 cup) 8 teaspoons hot sauce COLLARD GREENS 4 bunches collard greens (about 11 oz. each), stemmed and chopped 8 garlic cloves 2 cups stocck sugar 1 1/2 tsp salt 1 1/2 tsp sugar 3 Tbsp apple cider vinegar

Step 1
Bring 6 cups water and potatoes to a boil in a large Dutch oven or large saucepan over high. Cover, reduce heat to medium, and cook just until tender, about 10 minutes. Drain well; pat dry with paper towels.

Step 2
Heat oil in a large nonstick skillet over medium-high. Add potatoes; cook until browned on all sides, about 10 minutes. Stir in paprika; cook 1 minute. Add greens and salt; cook 2 minutes or until thoroughly heated.

Step 3
Warm tortillas according to package directions. Place 1/2 cup potato mixture in each tortilla. Top evenly with cilantro, radishes, queso fresco, and hot sauce.

COLLARD GREENS
Heat oil in a large Dutch oven over medium-high. Slice 8 garlic cloves. Add sliced garlic and sliced onion to pan; cook until slightly caramelized, about 10 minutes. Stir in 2 cups stock, sugar, 1 1/2 teaspoons salt, and greens. Cover, reduce heat to medium-low, and cook until very tender, about 30 minutes, stirring occasionally. Stir in vinegar.