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Matzo Crumble

['1/4 cup schmaltz (chicken fat) or vegetable oil', '5 sprigs oregano', '5 sprigs rosemary', '5 garlic cloves, crushed', '1/4 teaspoon crushed red pepper flakes', '2 sheets matzo, crumbled into 1/2-inch pieces', 'Kosher salt']

Melt schmaltz in a large skillet over medium-low. Cook oregano sprigs, rosemary sprigs, garlic, and red pepper flakes, tossing, until fragrant, about 1 minute. Add matzo to skillet and cook, stirring, until toasted and khaki-colored, about 5 minutes. Transfer to paper towels; season with salt. Remove herbs from stems; discard stems. Let cool. Use like croutons.

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