Recipe for Spring skirlie
I use a non-stick pan, with enough room to stir the spinach in which can take up a lot of space before it wilts down.
Serves 2 - 3 as a side dish
100g, about a cup, of rolled oats (also called old-fashioned oats, oatflakes and flaked oats)
2 tbsp olive oil
4 spring onions, finely chopped
1 tsp fresh thyme leaves
2 large handfuls baby spinach, washed and roughly shredded
Hot water
Freshly ground black pepper
Heat the olive oil in a pan. Add the spring onion and cook for for five minutes, taking care not to burn.
Add the thyme leaves. Reduce the heat and stir in the oats. Cook on a low heat for five minutes. The oats will absorb the oil and develop a toasty flavour.
Add a small splash of hot water and continue cooking for a couple more minutes . The oats should soften slightly but keep their shape. Add a little more water if desired.
Stir in the spinach and warm until the spinach has wilted into the oats.
Serve immediately, ideally in warmed bowls.