Chlorophyll

When blanching a green veggie, what does salt does to keep the chlorophyl or color of it?

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Salt is mostly there for seasoning rather than to do anything with respect to color. Heat and pH are the things that have the biggest impact on color. "On Food and Cooking" doesn't mention salt at all in the section on chlorophyll and cooking.

Joel_Esposito_114224

I would second Brandon on this, however it should be noted that if you boil a fully saturated salt solution you can take it's temperature above the 212 at sea level. This could be beneficial if you want to cook or blanch something quickly, and after you drain the food item the water will evaporate, leaving a very fine salt crust (especially good on fingerling potatoes). Of course this would be rinsed off after dunking in ice water.

Bart_64065

Sodium in salt does help to protect the chlorophyll molecule. This effect is minimal however. The acidity, or pH as Brandon states, has more influence on the color. Cooking time aswell. Overcooked veggies will get dull immediately.
Adding bicarbonate (baking soda) to your cooking water, will transform the chlorophyll molecules into chlorophyllin. The result will be a bright light green-coloured molecule. Please note that adding baking soda will soften your veggies. You will have to reduce the cooking time or not use it at all if you want firm veggies.