Lloyd Feit Sauteed Skate Wing with Kale and Hot Pepper Beurre Blanc

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For the kale:

2 tablespoons vegetable oil

6 garlic cloves, peeled and finely chopped

4 large heads kale (about 5 pounds), trimmed, rinsed, and roughly chopped

1/4 cup soy sauce

1/4 cup chicken stock

1/2 teaspoon sugar

1/4 tablespoon salt

1/4 tablespoon freshly ground pepper

Few drops sesame oil

For the hot pepper beurre blanc:

1/2 cup dry white wine, such as Chardonnay or Sauvignon Blanc

1/4 cup finely chopped shallots (2 medium shallots)

2 sticks (1/2 pound) butter, softened

1/2 teaspoon salt

Freshly ground pepper

1 serrano or jalapeno chile, very thinly sliced

For the skate wing:

1/2 cup milk

6 skinned skate wing fillets (4 to 6 ounces each)

3/4 cup flour

1/4 teaspoon salt

Freshly ground pepper

1/3 cup vegetable oil or olive oil