Garlic Pierogies with Ham and Baby Broccoli

I used the basic pierogie recipe, but add three cloves of minced garlic to the potato filling.  This gives the pierogies a little bite, and I recommend mincing the garlic with about a teaspoon of kosher salt.  While the pierogies were boiling, I browned a whole, medium sized onion.  Once it was soft and starting to develop color, I added one inch square pieces of sliced ham.  I use Applegate brand because they are organic and not as salty as other lunch meats.  I used lunch meat type ham to get more crispy frizzle to the ham, it adds a character of texture to the meal.

Once the ham was frizzling nicely and I was starting to get some ham and onion buildup on my pan, I deglazed with about a half a cup of water and added one full bunch of chopped baby broccoli.  From there, I let it cook until the broccoli was tender, seasoning with some dijon mustard, salt, pepper, and nutritional yeast.  I tossed the warm piergoies with the ham mixture and served it up.  I ended up with a lot of left-overs.  Yay!