Heat olive oil in a skillet over medium heat. Cook kale and spinach until wilted, about 2 minutes. Remove from skillet and allow to cool.

Combine cream cheese, salt, pepper and garlic powder together in a bowl. Once the kale and spinach has cooled slightly, add to cream cheese and mix well.

To make the wontons, place 1 heaping teaspoon of the cheese mixture in the center of the wonton wrapper. Dip your finger into a bowl of water and run your finger along the edges of the wrapper. Fold bottom corner of the wrapper over the filling and press all edges to close the wrapper, you’ll have a triangle. For presentation purposes, with the top of the triangle facing away from me, I folded the left and right corners in, but it is not necessary, you just want to make sure it is closed. Repeat with remaining ingredients.

Heat 1/2 inch of oil in a skillet over medium-high heat. Once it reaches 375 degrees, fry the wontons, in batches if necessary until golden brown, about 2 minutes. Use a slotted spoon to transfer to a paper towel lined plate. Sprinkle with kosher salt. Serve hot with Sweet Thai Chili Sauce if desired.