Tuscan Kale With Almonds, Plums, And Goat Cheese

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1 tablespoon lemon juice

1 tablespoon honey

1 teaspoon tamari or low-sodium soy sauce

1/2 teaspoon Dijon mustard

1 tablespoon olive oil

1 pound Tuscan Kale, Swiss chard or spinach, tough ribs removed and sliced thin (about 8 cups)

1/4 cup sliced seasoned almonds (such as Almond Accents)

2 plums, halved, pitted and cut into wedges

2 ounces crumbled goat cheese

1/4 teaspoon freshly ground black pepper

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