Take collards and wash and prepare them by taking center stem out, and cut up green leaf part. Peel rutabega and cut up in quarter size pieces or larger.
Useing a Large Pressure cooker, put bottom in cooker and layer the collards, rutabegas and bacon until all are in pot. you will think they wont fit but they will if you will add your liquid to bottom of pot and start heating the collards as you add them they will reduce in size. After layering all the collards place 5 or 6 jalapenos on top and your sugar and salt and pepper. Put top on Pressure cooker and when it starts to jiggle turn heat back and let jiggle for 25 minutes on a slow jiggle.
Serve with a pepper sauce and cornbread. If you don't like the pepper sauce liquid use vinagar and a little bit of Sweet pickle juice on top. These collards are the best I have ever eaten. The wine you use will take the bitterness out of your collard greens. ENJOY