Ingredients

• 3 tablespoons olive oil, divided
• 8 ounces fresh runner beans, trimmed
• 1 cup thinly sliced Swiss chard stems (from about 1 large bunch)
• Kosher salt, freshly ground pepper
• 8 ounces green beans, trimmed, half halved lengthwise
• 1 cup fresh basil leaves
• 2 tablespoons red wine vinegar

Instructions

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add runner beans and Swiss chard stems, season with salt and pepper, and cook, tossing often, until crisptender, about 5 minutes. Transfer runner bean mixture to a large bowl and toss with green beans, basil, vinegar, and remaining 2 tablespoons oil; season with salt, pepper, and more vinegar, if desired.