PREP: Prepare and set out lemon zest, juice, and chicken stock before starting. Line a plate with wax paper and another plate with paper towels. Set aside.
LEMONALMONDS: Melt 2 tablespoons diced butter in large non-stick skillet. As soon as it's melted, add sliced almonds and cook evenly until golden and fragrant, stirring constantly with a (heatproof) spatula for about 5 to 8 minutes. Then, add lemon juice, lemon zest, and 1 tablespoon chicken stock. Continue stirring until liquid thickens, about 1 minute. Transfer mixture onto wax paper-lined plate using a spatula and set aside.
BACON: Return empty skillet to stovetop, and add diced bacon. Cook over medium heat, until bacon fat is rendered and bacon is browned. Taking care to leave bacon grease behind, remove bacon with a slotted spoon to paper towel-lined plate. Leave all bacon grease in pan and reduce heat to low. Add in thinly sliced shallots and garlic. Cook, over medium-high heat for 1 minute or until fragrant.
GREENBEANS: Add in green beans and stir to coat with tongs. Add in 1/2 cup chicken stock. Stir again. Cover pot and cook over medium heat, stirring occasionally, until beans are mostly tender, about 7-10 minutes (if liquid has all evaporated and beans aren't tender, the heat might be too high- add in a splash more chicken stock). Remove lid and cook over medium-high heat until all liquid has evaporated, another 2-4 minutes. Season to taste with salt and pepper. (I add 1/2 teaspoon salt and 1/4 teaspoon pepper.)
FINISHING: Remove from heat and, using the spatula, scrape everything from the wax paper-lined plate onto the beans (including any butter that has hardened). Add in the bacon and gently stir to combine. Serve immediately.
Video
Notes
Note 1: Wash and dry green beans. Trim if necessary. Alternatively, buy pre-washed green beans for convenience.