Wash/trim Swiss chard or spinach and remove stems. Chop or tear into pieces.
In a large pan heat 1 Tbs butter or oil on medium heat. Add scallions, sauté a minute or two.
Add the greens in bunches. When the first bunch cooks down a bit and there’s room in the pan, add another bunch. It shouldn’t take more than five minutes or so; it will go faster if you cover the pan. Season with S&P, then remove the spinach to a strainer over the sink, squeezing out as much liquid as you can.
While the greens are draining, add 1 Tbs oil to the pan, then the curry powder. Heat for about a minute, then add the zucchini. Season with S&P.
Add the greens back to the pan just to heat them. Put cooked grain on a platter, add greens/zucchini on top, pour lemon juice over the dish. Serve with lemon wedges on the side.