Start with a cold skillet, adding chopped bacon to the pan. Turn the heat to medium and cook for about 2–3 minutes, stirring occasionally, until the bacon is golden brown and crispy. Remove the bacon and set it aside, but keep about 2 tablespoons of the rendered fat in the skillet to infuse flavor into the dish.

In the same skillet with the bacon fat, add minced garlic and sauté over medium heat for 10–15 seconds. Stir continuously until the garlic becomes fragrant and lightly golden, being careful not to burn it.

Introduce the trimmed green beans to the skillet, stirring them to coat in the garlic-infused fat. Sauté the green beans for about 1–2 minutes, allowing them to absorb the flavors while maintaining their bright color.

Pour in the chicken or vegetable stock over the sautéed green beans. Cover the skillet and cook for 3 minutes on medium heat; this will steam the beans to a tender-crisp state.

Remove the lid and stir in the cream and freshly grated Parmesan cheese into the skillet. Continue cooking on medium-low for around 2 minutes, allowing the sauce to simmer gently.

Once the sauce has thickened, remove the skillet from heat. Transfer the creamy green beans to a serving bowl, and add the reserved crispy bacon on top. Sprinkle additional Parmesan cheese before serving.