Rinse kale thoroughly and drain (to remove any dirt or debris), then cut out the thick stems.

Stack kale leaves and shred by cutting into thin slices, like cole slaw.

Place shreds into a colander, rinsing with cold water again (to rinse away sulfurous compounds) and drain.

Place shreds in a gallon ziplock bag.

Whisk together the sugar, oil, vinegar, salt and pepper, pouring it into the bag.

Squeeze out as much air as you can from the bag and zip closed.

Roll a rolling pin over the bag to bruise and wilt the kale.

Place the bag in the fridge and let it stew in the dressing for a couple of hours.

Drain the dressing in the bag into a small bowl and whisk in the mayonnaise.

Add this back to the kale salad along with the remaining ingredients and serve.