Quick from Scratch Herbs & Spices.

Stir together cola, red wine, piquillo peppers, shallot, garlic, and piment d'Espelette in a small saucepan.Bring to a boil over medium, and cook, stirring occasionally, until thickened to a syrupy consistency and reduced to about 1/4 cup, 18 to 20 minutes.

Set aside to let cool completely, about 45 minutes.Process cola mixture, mayonnaise, sherry vinegar, brown sugar, and salt in a blender until smooth, about 15 seconds.Transfer to a small bowl; cover and chill until ready to use, up to 3 days.. Make the pimentón cheese.

Cover and chill.. Make the burgers.Arrange jamón serrano in a single layer on a microwavable plate lined with paper towels.

Cover with a paper towel.

Microwave on HIGH until slightly crisp, 1 to 2 minutes.Cook over moderately high heat, stirring, until the collards and cabbage are wilted and crisp-tender, 7 to 8 minutes.

Stir in the crushed red pepper and the remaining 1 tablespoon of lemon juice.Transfer the greens to a platter, top with the gremolata and serve.. Make Ahead.

The gremolata can be made up to 3 hours ahead and kept covered at room temperature..benne or sesame seeds.