Cut the bacon into lardons, roughly 1/8” thick.
Cook the bacon lardons in a medium size saute pan with the 2 tsp of vegetable oil until the bacon lardons are crispy.
Remove the cooked bacon from the pan, and reserve on paper towels.
*Keep the bacon fat in the pan.
Add the minced garlic and green beans to the pan, and cook on medium heat for 1 minute.
Add the chicken stock and freshly-ground black pepper, and steam the green beans in the stock for roughly 4 minutes, or until the beans are cooked, but still bright green.
Add the heavy cream and parmesan cheese, and stir over low heat for an additional minute to warm up the sauce.
Add the bacon that you cooked earlier and taste the final mixture.
Add more Kosher salt and freshly-ground black pepper, if desired.
Fold the fresh parsley and chives into the green beans with bacon and parmesan.
Garnish with the fresh chives and another sprinkling of parmesan cheese.