Carrot greens

I was at the farmer's market the other day and I overheard someone talking about how much she loved to cook carrot greens and how good they are for you, etc.

Intrigued, and having never cooked carrot greens before, I searched for recipes online, and here is what I learned about carrot greens:

Cockatiels and bunnies love them

Horses shouldn't eat them

Macrobiotic types boil them and say they're good just like that (doubt it)

Carrot advisory board types say you should not eat them. One says they are 'toxic'.

A Zen Japanese type recipe recommends soaking them in water for 8 hours to get rid of their exceptionally bitter taste.

I was thinking I could just saute them in olive oil with garlic and pepper flakes, like I do with most greens, but now I am wondering if (a) they will be too disgustingly bitter to eat, (b) they will poison me.

Are carrot greens featured in any national cuisine?