My deduction.... Cooked as cabbage they are fibrous (full of fibre in fact), with a subtle taste of yuk! Actually rather like an especially strong spinach... and don't add salt! I would not recommend them... however may be ok pureed for making pasta or in soup? The stalks (from the broccoli head) I often thought of as 'poor man's' asparagus when sliced thinly but the stalks of the leaf definitely NOT and certainly need to be well cooked whatever you do with them!
are the stalks thinner like watercress, or thicker like regular full grown broccoli? if they are still thin, than you could treat them like broccoli di rape or broccoli rabe. saute them with olive oil, lemon, garlic, and parsley, then season with kosher salt and fresh cracked pepper.
The recipe I posted refers to medium- to large-sized broccoli leaves that contain tough, chewy stalks. The smaller leaves (sometimes with buds) I don't tear up and just add them to the par boil stage as is (i.e. no tearing up).
Most of the broccoli leaves I get come in assorted sizes with mostly medium to large comprising the lot. If I'm lucky enough to score a sizeable batch of the smaller leaves, I'll cook them separately in a wok Chinese style, then toss with oyster sauce or sprinkle with sesame oil. (NOTE: Oyster sauce and sesame oil don't mix very well in my opinion. Choose one or the other.)
I just chopped up both the leaves and stalk and sauteed them with the garlic and onion as I made fried rice. It gave the dish a bit more color, and I could smell the broccoli while cooking it. Neither gave the food a bitter taste. Both my husband and 4yo had two servings and didn't complain about the added veggies, unlike lunch time when they both complained about the chopped spinach I added to the mac 'n' cheese.
I don't see where you live, but when I lived in Port Orange, Florida, which is actually right at the freeze line, brocolli, brussels sprouts, etc, were strictly winter crops. I grew them a lot, but not in the hotter months, planting in late fall. In my experience, once a vegetable has bolted (yes, even the mildest of lettuce), they become bitter. Just give it up as a good try, and don't plant them again if your temps are above 80 in the dead of winter.