Runner Beans with Swiss Chard Stems and Basil
['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']
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.
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