The coloured chards - particularly the red ones - can be a strong taste and the ribs can be tough, which is why some people don't tend to eat them.
I have grown one called Fire Fresh this year and is a big improvement on ones I have tried in the past. I cut the stems out, but store them in the fridge in a plastic bag, with the leaves in a separate bag. The leaves are mild and more like spinach than chard. The stems are also mild and tender and cook up well. I have braised them in the oven in a covered dish to go with a roast dinner and chopped them into a stir-fry. It has been a hit with OH as well. He loves chard leaves, but usually looks at the stems with trepidation. I think likening the stems to asparagus is bit of a stretch, but these stems are pretty nice to eat
Mine was sown direct just prior to lockdown in March and is standing proud now. I have been picking leaves off it for weeks and it looks like it will go on for months yet.
If you want a good green and white one I can recommend Green Wave or Fordhook Giant.