Step 1

Place bacon in cold skillet, then turn the stove on high. (Note 2)

Step 2

Cook bacon for 2 to 3 minutes until golden, then remove with a slotted spoon.

Step 3

Discard excess bacon fat, leaving behind 1 1/2 tablespoons (or so). If you're short, add a dab of butter (or olive oil).

Step 4

Add garlic and stir for 10 - 15 seconds until light golden.

Step 5

Add green beans and stir to coat in garlicky bacon fat.

Step 6

Add chicken stock, stir, bring to simmer then cover with lid. (Note Cook 3 minutes, stirring every now and then so it cooks evenly, until beans are tender-crisp, still bright green and almost cooked to your liking (it will cook more). There should be some liquid left (if not, that's ok too)

Step 7

Add cream, parmesan and pepper. Stir, bring to simmer then lower heat to medium low and let it gently simmer for 2 minutes until the cream reduces and becomes thicker. If you want it to stick to the beans thickly when warm, then reduce the sauce for another 1 minute until the sauce is quite thick. (Note 4)

Step 8

Taste and add salt if needed (I don't find it needs more).

Step 9

Transfer to serving bowl, sprinkle with cooked bacon and extra parmesan if you like.