Wash greens thoroughly in one or two changes of clean water

Remove any brown stem ends

Wash again if desired

Place greens in a steamer basket over a bit of boiling water in a wide pot or dutch oven. You want about 1/2" of water under, not touching, the greens. A wide pot allows you to spread out the greens. They will cook more quickly and thoroughly this way.

Steam, covered, for about 3 minutes, then remove the steamer basket from the pot.

You can make this dish ahead to this stage by rinsing greens with cold water until cool.

Heat oil or butter in a wide sauté pan over med heat. Add garlic and sauté until fragrant but not brown. Turn down the heat if you need to, you don't want burnt your garlic.

Toss the greens into the pan and use tongs to distribute the garlic oil and to heat the fiddleheads back up.

Season with salt and pepper

Cook until heated through, about 5 minutes. You want your fiddleheads to be cooked but still crunchy and fresh green in colour.

Toss in dill at the last minute and squeeze a little fresh lemon juice over all before serving.