The Coupon Clipper scours the specials for the best deals in New York's big grocery stores.

2007_05_spinach2.jpgWe hadn’t been to Pathmark in a while, so we were suprised to see two great deals pop up. Shrimp for $4.99 first caught our eye, but spinach was also a deal at under a dollar a pound. So when the shrimp were a no show at the store, we had to move on to the leafy green. And in case you can’t read the small print, that’s “Jersey Fresh” they have stamped on the coupon. After a winter of frozen boxes of spinach, we’ll take it.

How best to go about whittling away a bunch of spinach depends on your situation. Motivated to spend all night slaving in kitchen? Sounds like a perfect time to make spinach lasagna. Want something to go with that steak? Take a cue from Peter Luger, and go for the creamed spinach. We like to keep things a little healthier, and with a tad more spice. Nothing is quite as simple as spinach sauteed in garlic and red pepper flakes.

2007_05_spinach1.jpgThere are different methods. But we like to keep it a one pot affair. Remove the stems and wash thoroughly. Add a tablespoon of oil and two cloves of minced garlic to a large pot. Heat over medium heat for about 8 minutes, and then add a pinch of red pepper flakes, or a tad more if you're feeling up to it. Let it heat up for 30 seconds or so, add the spinach, and stir until combined. Turn the heat up to medium high and cover. Cook for 4 minutes, stirring occasionally. Remove and season to taste. Anyone have a simpler idea?