Add the water to a large pot, cover with a lid, and bring the water to a boil.

Transfer the prepped green beans to the boiling water and cook for 10 minutes.

Prepare the sauté sauce by combining the chicken stock, brown sugar, Worcestershire sauce, and red pepper flakes together in a glass measuring cup or small bowl; set aside until needed.

Heat a large skillet over medium heat; add the bacon pieces and cook until crispy and the fat has been rendered. Use a slotted spoon to transfer the cooked bacon to a small bowl; reserve for garnish.

Drain the blanched green beans well and transfer to the skillet. Increase the heat to medium-high and sauté the green beans in the bacon dripping for 3 minutes.

Next, add the minced garlic to the skillet with the beans and sauté 1 to 2 minutes.

Add the sauté sauce to the beans and continue to sauté 3 to 5 minutes longer, or until desired tenderness in the beans and the sauce has reduced.

Transfer the fresh sautéed green beans to a serving platter and sprinkle the crispy bacon pieces over the beans. Sprinkle a pinch of salt flakes over the beans.

Optional: add another very small pinch of red pepper flakes over the sautéed green beans to garnish then serve.