Prepare the gai lan: Chop off the rough edges and finely slice the remaining parts, separating the stalks from the leaves. In a large wok or frying pan, heat the olive oil over medium heat and add the gai lan stalks. Saute for about 10 minutes, or until the stalks are tender. Add the remaining leafy greens and continue stirring over heat until the leafy greens are wilted. You should end up with approximately 1 cup of cooked greens.

Meanwhile, in a medium mixing bowl, whisk together the eggs, cream, and salt. When the gai lan is finished cooking, add it to the egg mixture and set aside.

Prepare a mini-muffin tin by spraying it with cooking spray. Press the wonton wrappers (one per cup) gently into the mini muffin tin. Carefully spoon the egg mixture into each wonton wrapper, approximately 1 tablespoon in each wrapper. Bake the wonton cups at 350 degrees for 15 minutes or until light golden brown. Serve immediately.