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Brown the sausage: Heat a large Dutch oven or soup pot over medium heat. Add the sausage and cook for 6–8 minutes, breaking it into small pieces as it browns. Remove excess grease if needed, leaving a little in the pot for flavor.
Sauté the vegetables: Add the onion, carrots, and celery and cook for 5–7 minutes, until beginning to soften. Add the mushrooms and cook for another 5–7 minutes, until they release their moisture and begin to brown.
Add the aromatics: Stir in the garlic, sage, thyme, and Old Bay. Cook for about 30 seconds, until fragrant.
Simmer: Add the sweet potato, wild rice, bay leaf, chicken stock, and browned sausage. Bring to a boil, then reduce heat to low. Cover and simmer for 40–50 minutes, or until the wild rice is tender and the sweet potatoes are fork-tender.
Add the coconut milk: Stir in the coconut milk and simmer uncovered for another 5 minutes.
Finish with kale: Stir in the kale and cook for 2–3 minutes, just until wilted. Remove the bay leaf.
Season and serve: Taste and adjust with sea salt and freshly cracked black pepper. Serve warm.