"Very good recipe! I did not have a pressure cooker. So I used the regular ole pot on the stove method. I used fresh collards and cut the stem out just using the leafy part. I was debating using the fresh or frozen collards and I'm very glad I used the fresh. Worth the extra few minutes of prep. The seasoning was perfect and followed to a tee. I cooked the meat mix for about 25 minutes without the turnips, parsnips, and collards. Then I added them and cooked for an additional hour and 15 minutes. Turned out fabulous! "