My great aunt made this every spring when money was tight. One cheap cut feeds the whole family and tastes like Sunday dinner

This slow cooker 4-ingredient depression era pork jowl and greens is the kind of meal my great aunt talked about making every spring when money was tight. One inexpensive cut of pork, a big bunch of sturdy greens, and a long, gentle cook turned into something that felt like Sunday dinner even on a weekday. It’s simple, comforting, and uses basic pantry items, but the pork turns silky and rich while the greens soak up all that savory potlikker. This is the kind of recipe you can put on in the morning and forget about until it’s time to gather everyone around the table.

Spoon the pork jowl and greens into bowls with plenty of the potlikker, then serve with hot cornbread, biscuits, or thick slices of buttered bread to soak up the juices. Mashed or boiled potatoes, rice, or even plain egg noodles make this feel extra hearty if you’re feeding a crowd. A simple side of sliced tomatoes, pickles, or a crisp coleslaw adds a bit of brightness to balance the rich pork. For little ones, you can pull out some of the meat and chop it finely, then mix it with a bit of the greens and serve over something familiar like rice or buttered noodles.

Servings: 4-6

2 to 2 1/2 pounds fresh pork jowl, skin removed if very thick and tough

Rinse the pork jowl under cool running water and pat it dry with paper towels. If the skin is very thick and hard, carefully trim off most of it with a sharp knife, leaving some fat attached for flavor.

Wash the collard greens well, making sure there’s no grit. Remove any tough stems if you like, then roughly chop the leaves into bite-size pieces.

Layer the chopped greens into the bottom of a 5- to 6-quart slow cooker. They will look like a lot, but they cook down quite a bit.

Sprinkle the salt evenly over the greens. Pour in the water or broth around the sides so you don’t wash the salt off the top.

Lay the pork jowl pieces on top of the greens in a single layer as much as possible. The fat will slowly render down as it cooks, flavoring the greens and making a glossy potlikker.

Cover the slow cooker with the lid and cook on LOW for 7 to 9 hours, or on HIGH for 4 to 5 hours, until the pork jowl is very tender and the greens are soft and silky. The edges of the pork should look slightly browned and crisp where they sat above the liquid.

Once cooked, use tongs to lift the pork jowl out onto a cutting board. Slice it into thick pieces or chunks, trimming away any big pieces of fat if you prefer. Return the sliced pork to the slow cooker and gently stir so the meat, greens, and potlikker come together.

Taste the broth and greens and add a little more salt if needed. Let everything sit on WARM for 10 to 15 minutes so the flavors settle, then serve hot straight from the slow cooker, making sure each serving gets pork, greens, and plenty of the cooking liquid.

If you can’t find pork jowl, you can use salt pork, pork belly, or a meaty ham hock instead; just keep the total weight around 2 to 2 1/2 pounds so the recipe still feeds a family. For a little tang (my kids love this), stir in a splash of apple cider vinegar at the very end, or put vinegar on the table so everyone can add their own. If you like a bit of heat, add a pinch of red pepper flakes or black pepper with the salt. For picky eaters, chop the cooked greens very finely and mix them into rice, mashed potatoes, or noodles along with small bites of pork so the texture is softer and more familiar. You can also skim off some of the fat from the top of the potlikker with a spoon if you prefer a lighter broth. Food safety tips: Always keep raw pork refrigerated until you’re ready to cook, and wash your hands, cutting boards, and knives well after handling it. Make sure the pork reaches at least 145°F internally, though in this recipe it will go well beyond that to become very tender. Don’t leave the finished dish sitting at room temperature for more than 2 hours; refrigerate leftovers promptly in shallow containers and use within 3 to 4 days, reheating until steaming hot before serving.