Heat 15ml olive oil in an ovenproof frying pan and fry the veal for 5 minutes per side until golden.
Remove the veal, set aside to keep warm, and fry the mushrooms in the same pan for 6 minutes.
Return the veal to the pan, add the brandy, ignite it carefully, and cook until the liquid evaporates.
Stir in 25g butter, 50ml cream, and 30ml chives, then boil for 1 minute and season to taste.
In a separate pan, melt 25g butter with 15ml oil, add cavolo nero, and fry for 1 minute.
Add 200ml vegetable stock to the greens and boil for 5 minutes until tender.
Serve the creamy veal and mushrooms alongside the cooked cavolo nero.