How to Make It
Mix Ribollita and panko in a large bowl, stirring and mashing lightly, until mixture easily holds together. Heat 2 tablespoons oil in a large nonstick skillet over medium-high. Working in 2 batches, add ¼-cupfuls of ribollita mixture to skillet and flatten gently to about 1/2-inch thickness. Cook until golden brown, about 3 minutes per side. Repeat with remaining oil and ribollita mixture, adding more oil if skillet looks dry. Transfer to a baking sheet fitted with a wire rack. Season with salt. Dress greens with lemon juice. Serve pancakes with dressed greens.