Fig leaves as a green

Have you cooked fig leaves successfully? What's your secret?
I hung my hammock from my fig tree and lay down and there I was on the ground with half my fig tree almost on top of me. Oops.
So now I have an abundance of fig leaves to use.
But all the recipes I see are for fiddly nonsense like syrup and panna cotta. I just want to use them as greens.
I steamed them, and they are tender and interesting, but a little too bitter for me.
According to Eric Toensmeier's "Trees with Edible Leaves", the figs that are grown for their leaves are other species. And I think I see why.
But there must be a way.
I made a cheese sauce for them that almost made them good. Perhaps more sauce and less leaves is the answer. Or more leaves and less stem, though even the stem is tender in May.
Or blanching? But they might be too tender for that.
Maybe substitute for bitter melon in a nice sweet greasy pork dish or something. They're not as bitter as bitter melon, but I only eat tiny bits of bitter melon.
Got any ideas? They're so deep green, I'm sure they're nourishing.

So I used a half pound in a pot of soup with a pound and a half of beans, some pork, some other greens. Quite tasty. So I have concluded they are usable as long as they're not the dominant flavor.
Also I dried some for tea, and it's pleasant.
Success.

I've had them in tea, and had them in a syrup to put over something, maybe a panna cotta? But I haven't tried eating them as a green themselves because generally the leaves all fall off by the end of the season when I'm ready to prune. I'll have to do some experimenting in a few weeks when I cut my tree back.