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Peel and spiralize the carrots.
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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.
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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.
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Add the almond flour and tomato paste and stir until the flour is well combined, about 1 minute.
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Add a 1/2 cup dry red wine and simmer for 2 minutes.
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Add the vegetable broth, diced tomatoes, rosemary, thyme, and salt and pepper.
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Increase the heat to medium high and bring to a boil.
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Transfer to a slow cooker and add the carrot rice.
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Cook on low for 2 hours and 30 minutes.
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Add the collard greens (or kale) and re-cover. Turn to high and cook for another 30 minutes.
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Transfer to a serving bowl and enjoy.