Georgia Bulletin

The Newspaper of the Catholic Archdiocese of Atlanta


Send Us Your Lenten Recipes

Published March 17, 2011

Lent began on Ash Wednesday, March 9, and the tradition of meatless Fridays in Lent typically brings forth the tried-and-true macaroni and cheese, fish sticks, tuna casserole, cheese pizza and the like.

What does your family eat during Lent?

The Georgia Bulletin staff is offering a challenge to readers to come up with more creative recipes and cuisines for the meatless days in Lent.

Please send us your most inspiring meatless recipes for those seven Fridays in Lent. We’ll test the best entries and publish the results in upcoming issues of The Georgia Bulletin.

Other entries will be posted on our website,, so readers from all over can spice up their Friday mealtimes.

Submit your recipe to us at or on Facebook at or send it to us in the mail to Editor, The Georgia Bulletin, 2401 Lake Park Drive, SE, Smyrna, GA 30080.

We can’t wait to sample your tasty recipes!

Here are two we tried this week:

Sautéed Kale With White Beans

Submitted by Judy Bowman of Fort Oglethorpe

Parishioner of St. Gerard Majella Church


3 tablespoons extra virgin olive oil
1 bay leaf
2 cloves garlic, peeled and smashed
¼ teaspoon crushed red pepper
2 pounds loose kale, rinsed well and cut into 1-inch strips crosswise (or 1 pound of bagged, pre-cut kale)
I small red onion, sliced
Juice of 1 lemon
¾ teaspoon sea salt
¼ teaspoon black pepper
2 15-ounce cans cannellini beans (or white beans)
Extra virgin olive oil for drizzling

Heat the olive oil in a large sauté pan with a cover. (A Dutch oven or stockpot can also be used as long as kale can still be coated in olive oil.) When the oil is hot, add the bay leaf, garlic and crushed red pepper. Cook for about 30 seconds or until the garlic is lovely and fragrant. Add the kale, red onion, salt and pepper. Squeeze the lemon over the kale and stir. Gently fold in the beans, cover and simmer over medium heat until the kale is tender or about 20 minutes. The greens should be wilted but cooked “al dente.” Transfer to a serving dish and drizzle with more olive oil. Great with polenta or a baguette. Even better the second day. (Outside of Lent, this is greater still with chopped pancetta or thick bacon added to the olive oil at the beginning.) Serves 4 as a main dish or 6 as a side dish.

Tex-Mex Ravioli Casserole

Submitted by K. Magahey of Gainesville

Parishioner at Prince of Peace Church


16-ounce jar mild salsa
10¾-ounce can tomato puree
½ teaspoon ground cumin
28-ounce bag frozen cheese ravioli, thawed
2 19-ounce cans black beans, rinsed and drained
½ cup fresh cilantro, chopped
1 bunch green onions, thinly sliced
8 ounces shredded sharp cheddar cheese
4 ounces shredded Monterey jack cheese

Preheat oven to 350 degrees. Combine first 3 ingredients. Pour ½ cup of the sauce mixture on the bottom of a lightly greased 2-quart oval or 11×7-inch baking dish. Top evenly with frozen cheese ravioli. Add layers of the black beans, cilantro, green onions and remaining sauce mixture; top evenly with cheddar and Monterey jack cheeses.

Cover with aluminum foil and bake for 45 minutes or until bubbly. Remove foil and bake 5 more minutes. Let stand 5 minutes before serving. Serves 6-8 as a main dish.