Sauteed Radishes

1 lb Radishes ((trimmed and quartered - weight without greens; ~24 radishes))

1 ½ tbsp Olive oil

½ tsp Garlic powder ((optional))

½ tsp Sea salt

¼ tsp Black pepper

1 tbsp Unsalted butter

Heat the olive oil in a large skillet over medium-high heat.
Add the quartered radishes in a single layer. Season with garlic powder (if using), salt, and pepper.
Saute the radishes, stirring occasionally, for about 8-10 minutes, until radishes are soft and browned. Don't stir constantly, which will prevent browning. If your pan get very hot (such as if using cast iron) and the radishes brown too much before they are soft, reduce heat as needed.
In the last 2 minutes of cooking, add the butter to the pan (it will melt). Stir to coat and finish sauteing.