Butter-Tossed Radishes with Fresh Za’atar

1. Sauté Radishes

Heat 2 tablespoons of olive oil in a medium skillet over medium-high heat until hot and shimmering. Add the smashed garlic cloves and halved radishes to the skillet. Season with kosher salt and freshly ground black pepper to taste. Cook until the radish greens wilt and the radishes are tender on the outside but still firm on the inside, about 2 minutes.

2. Add Vinegar and Butter

Add 1 tablespoon of white distilled vinegar and 3 tablespoons of unsalted butter to the skillet. Swirl the skillet around until the butter melts and the ingredients are well-coated. Once the butter melts, remove the skillet from the heat.

3. Season with Za’atar and Serve

Sprinkle 2 tablespoons of fresh za’atar over the radishes, adding more if desired. Transfer the radishes to a large serving platter and finish with a sprinkle of flaky sea salt.