Peel and spiralize the carrots.
In small batches, with a high speed blender or food processor, rice the carrot spirals (with a Vitamix, pulse on speed 3 for a couple of seconds). Repeat until all the carrot spirals are done.
In a large pot or dutch oven, heat 3 tablespoons of butter and 3 tablespoons of olive oil on medium heat. Once warm, add the mushrooms, onion, leek, garlic, and butternut squash and sauté until soft, approximately 10 minutes.
Add the almond flour and tomato paste and stir until the flour is well combined, about 1 minute.
Add a 1/2 cup dry red wine and simmer for 2 minutes.
Add the vegetable broth, diced tomatoes, rosemary, thyme, and salt and pepper.
Increase the heat to medium high and bring to a boil.
Transfer to a slow cooker and add the carrot rice.
Cook on low for 2 hours and 30 minutes.
Add the collard greens (or kale) and re-cover. Turn to high and cook for another 30 minutes.
Transfer to a serving bowl and enjoy.