Add diced bacon to a large skillet. Sauté on medium to medium-high heat until almost crispy, stirring occasionally. (Using turkey bacon? Add the oil here instead of when the green beans go in the skillet. The fat will help get the turkey bacon crispy.) Once bacon is crispy, remove from pan and set aside.
Add green beans and oil to skillet. (Use less oil if you have a lot in the skillet from the bacon.) Cover with a lid. Cook for 10-15 minutes on medium heat. Stir often as the green beans will stick to the pan. You want to continue to move those browned green beans to the top so that the others start to brown too.
Reduce heat to low. Add diced bacon back to the skillet along with garlic. Stir. Top with shredded parmesan. Cover. Cook for another 2-4 minutes. You'll know they're done when the green beans have gone from that really bright green to a more darker shade.
Taste and add more salt if desired.
You can use fresh green beans if you prefer but you'll need to increase the cooking time.Both pork and turkey bacon work great. The only difference will be at what point you add the oil to the skillet since you need the cooking fat to get your turkey bacon crispy.