@blackthumbbetty
I must apologize to you for my un detailed explanation of solubility. I did not mean to confuse anyone as I was trying to keep my explanation short and simple.
Blackthumbbetty, yes you are correct you should not use salted butter. If you are referring to my photo I simply used a butter wrapper I pulled off a stick of butter when I made breakfast. It was not my intention to mislead anyone with the word salted in the back of the picture. With that being said if all you have is salted it will work, and you will find a lot of the salt will stay back with the milk solids.
As for chlorophyll, I used the terminology “mostly”.
But yes chlorophyll is lipid soluble. There are 4 types of chlorophyll but Chlorophyll is represented in most plants as chlorophyll a and chlorophyll b.
Chlorophyll has a porphyrin head with 4 pyrole rings and a (lipid soluble) hydro carbon tail.
The colors mostly extracted from chlorophyll are green #3 which uses a petroleum based extraction and green # 5 which is a water sol. Acidic form obtained thru alkeline hydrolysis.
With all that being said yes there are properties of the plant soluble in many forms and extracted differently.
During heating, the structure of the leaf collapses, and gas in the leaf escapes. Initially, this brightens the green color, as the gas serves to “cloud” or distort the green color. However, as the gas escapes, some of the internal structures of the leaf are broken down, which disrupts the double membranes of the chloroplast.
Although ordinarily chlorophyll is not readily water soluble, the heat can cause degradation and can cause the long hydrocarbon chain to react and fall off. Once the chlorophyll loses the hydrocarbon chain, it becomes much more water-soluble and will escape into the cooking liquid. This serves primarily to dilute the green color of the leaf.
All the science aside my simple point is that by boiling the plant in water with the butter fat you degrade the plant, release more chlorophyll and it the binds to the butter.
I hope this clarifies that topic.
And to anyone that likes their chlorophyll…yes I am aware that chlorophyll has numerous health benefits. But that’s not what we are going for here. Flavor and appearence that is all.
Happy growing n happy eating to all 
Definitely don’t use salted butter/ghee. However, chlorophyll is most definitely fat soluble, as well as water soluble, especially when heated. We use clarified butter for reasons that involve temperature stability and finished texture, plus more fat and less water makes for a stronger infusion.
ppl…
