Erbe di campo al burro

Erbe di campo al burro (lit. field greens in butter) is an Italian side dish with origins in the region of Friuli-Venezia Giulia. It's made with garlic, butter, salt, pepper, and mixed field herbs such as corn poppy, bladder campion or maiden's tears, dandelion, hawkbit, white campion, Venus' looking glass, and thistle. Although no exact quantities can be provided for the preparation of erbe di campo al burro, it should be taken into account that some of the herbs are sweet and some are bitter, so one should aim for a suitable final quantity. Field greens in butter are traditionally served as a side dish on June 24, the feast of St. John.